Our coffee grows in fertile valleys in the Papua New Guinea Highlands

The central Highlands, with its high altitude and cooler climate is ideal for the cultivation of high quality Arabica Coffee and Tea. 70% of the population are still dependent on subsistence agriculture with small plots of Coffee trees, chemicals, synthetic fertilizers and pesticides are unheard of. Pure economics dictate traditional and natural agriculture, resulting in Coffee and Tea with naturally low levels of caffeine and acidity, with absolutely no trace elements of chemicals and pollutants. This fact, has been verified by independent Australian and European Laboratories.

Arabica must be grown in higher altitudes and is used as a flavors additive in lower quality blends. Arabica coffee is generally destined for the European markets of Germany and Italy. Americans have now only started to appreciate the high qualities of Arabica coffee with the introduction of specialty coffee shops such as Starbucks, SBC and many others. As North America is the largest Coffee market in the world, when Americans demand only Arabica instead of Robusta - there will definitely be a shortage as there just isn't adequate production of Arabica in the world.

From small beginnings in the early 1950s, by 1960 more than 4000 hectares of Arabica coffee have been established by villagers, mainly in the highlands near Kainantu, Goroka, Mount Hagen and in the Wahgi Valley, but also at Wau, and in the Huon Peninsula in the mountains behind Lae and Finschhafen. By the early 1970s, the area planted by villagers had increased to an estimated 23,000 hectares producing some 25,000 tonnes of green bean (raw bean) for export each year.