{"title":"Papua New Guinea","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eUnlike the other Indonesians, PNG shines at light roasts, with creamy, juicy, buttery characteristics.It is not earthy, has a medium body, and it is fruity but not like an African.The fruit undertones will be more like pineapple, papaya, mango, and such.  On the other hand, a dark roasted PNG can taste just like a high quality Sumatra Mandheling. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003e\u003cspan\u003ePapua New Guinea is the odd ball Indonesian.It is the only region that doesn’t use the semi-wet-process method.  They also don't grow the \"Java\" varietal of coffee bean that the other islands grow.  And hence their coffee tastes nothing like an Indonesian!    Papua New Guinea grows a lot of the Jamaica Blue Mountain varietal, which, while it doesn’t taste like Blue Mountain, it is a nice coffee in its own right.  I find a lot of inconsistency from one crop to another, even from the same estates or co-ops.In general, the co-ops do produce a coffee with more complexity while the estates are better at sorting and processing. But the taste varies greatly and you really just have to sample them to find out what you’re getting, as bean size and sorting don’t guarantee a good taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"papua-new-guinea-kimel-a","title":"Papua New Guinea Kimel A","description":"\u003cp\u003eEvery 4 years, Papua New Guinea holds an election and it causes strife and tribal uprisings (sound familiar?) So every 4th year, the farmers prune their trees way back, knowing it will cause a lower harvest, but then the following year the tree is happy and gives a huge harvest. They want a low harvest in the election year because there is so much political uncertainty with unrest, exchange rates, customs, etc, it is easier to just lay low. All that to say, this was an election year, it was full of drama, the coffee harvest was less than half of normal, and now Papua New Guinea coffee will be in scarce supply for the next 6 months.\u003c\/p\u003e\n\u003cp\u003eBrand new, deep bluish large uniformly sized beans. I roast it quickly and gently to a light 397 degrees, where its out of the 1st cracks by maybe 30 seconds, but nowhere near the 2nds. This gives it the full-mouthfeel character that I associate with fine New Guinea coffee. A really nice lingering aftertaste, hints of pineapple and mango, no earthiness, and very little acidity. There are less distinct undertones here than with some New Guineas. While the sweet smooth fruitiness is there, it’s hard to pick out anything distinct. Aftertaste is clean. The reason for this is that most PNG coffees are of the Jamaica Blue Mountain varietal, but the Kimel Estate uses Jamaica trees in addition to trees transplanted from Tanzania, Colombia, and others. This blend creates a taste that is a little different than other PNG offerings — sweeter but less pronounced. I do not recommend taking it even barely into 2nd cracks, as unpleasant burnt flavors quickly show up in this coffee.\u003c\/p\u003e\n\u003cp\u003eAs a light roast, it makes a fantastic cup of coffee at a 60% ratio, using a dark roasted Sumatra or a dark roasted Guatemala for the other 40%.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885896280,"sku":null,"price":3.98,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-sigri","title":"Papua New Guinea Sigri","description":"\u003cp\u003eSigri harvests coffee in a meticulous fashion. It is pulped on the day of picking. A fermentation process follows, which entails a period of three days of water softening and pushing the pulp away, but unlike other washed processed coffees, Sigri's process follows this by total immersion in water for a further day, which creates its own unique flavor profile.\u003c\/p\u003e \u003cp\u003eSigri considers soil and water conservation a priority, and the plantation is ecofriendly. The plantation uses two types of shade trees that provides habitat for at least 90 species of birds.\u003c\/p\u003e \u003cp\u003eThe flavor in this coffee is more fruity and less creamy than ther Kimel Estate. These beans are not sorted by size, which I don't necessarily see as a bad thing because the final roast results in slight unevenness which produces a nice depth and range of flavors. The savory hickory with juicy intense paypaya notes keep you intrigued as you're sipping the whole pot away before you know it. It's best as a light coffee, but it can be roasted as dark as you like. I personally keep it well out of the 2nd cracks. About 399 degrees bean temp on my roaster. Darker roasts are less \"juicy\" and more straightforward.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886551640,"sku":null,"price":4.26,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-kimel-aa","title":"Papua New Guinea Kimel AA","description":"\u003cp\u003eThis estate always delivers a great Papua New Guinea -- creamy, smooth, buttery. Mild milk chocolate and vanilla butter icing notes. In the lightest roasts we are tasting bright tropical fruit and some sparkling acidity if you use your imagination. I recommend a City Roast on it. I don't let this one get anywhere close to the 2nd cracks. The light roast will show off the most complexity and creaminess. If you want to add some bass notes to it, then BLEND it with a darker roast (I recommend Sumatra or Guatemala). If you want to drink it as espresso, then it is okay to take it a little darker -- 10 to 15 seconds into the 2nd cracks makes a nice shot.\u003c\/p\u003e\n\u003cp\u003eSome Papua New Guineas are fruity (think mango, passionfruit, peach) and some are creamy milk chocolate. This one is of the latter variety. The AA beans are the largest beans grown on the island, and they are sorted multiple times for quality. The truth of the matter is that the vast majority of coffee beans are not AA size. AA amounts to something like 5% of the cream of the crop. The rarity of quality here, alongside with the labor involved to pick these out and separate them, makes this a more special coffee than we give it credit for. When we don't literally see someone doing the work and knowing the process, it's easy to take a product for granted, but in their eyes, this coffee is so valuable and special, that they don't even drink it themselves.\u003c\/p\u003e\n\u003cp\u003eThis coffee arrived in the US in November 2021.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886813784,"sku":null,"price":5.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211116_013008923.jpg?v=1738611884"},{"product_id":"papua-new-guinea-tribal-aromas","title":"Papua New Guinea Tribal Aromas","description":"\u003cp\u003eEven though all Papua New Guinea coffee is grown organically, Tribal Aromas co-op is one of the only organic certified co-ops on the island. The problem with co-ops is that you get inconsistency from one lot to another because different members are contributing to each lot. However, this one is a little more established and consistent than most, and this year's offering is pretty much spot-on with the last few years, so I'm happy to have it back. It's really nice, I think you'll like it! The key though, is to keep it light! City roast is as far as you can go. It picks up smoky ashy flavor even before you hit the 2nd cracks. But in a light roast, you will find a smooth creamy butterscotch flavor with some tropical fruits like mango. It's a solid mug of Papua New Guinea.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887829592,"sku":null,"price":4.47,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-kimel-peaberry","title":"Papua New Guinea Kimel Peaberry","description":"\u003cp\u003eI don't carry peaberries too often because peaberries are tough to roast if you have a hot-top or gene-cafe. It takes extra heat to roast a peaberry, and its tough to draw enough electricity to keep the bean up to the roasting curve (try faking out the machine and putting in less than a full batch, or else preheating the drum and starting the roast before dropping in the coffee).\u003c\/p\u003e\n\u003cp\u003eOnly about 5% of a crop is peaberry, so they are sorted out and sold at a premium, but even so there's just not that much of it to go around.\u003c\/p\u003e\n\u003cp\u003eAlmost every advice I read about roasting this bean suggested that it is best as a medium roast. But I much prefer it light. City Roast -- like a Kenya, or a few degrees darker then a natural processed Ethiopia. Get it out of the first cracks, but not much beyond that. This year it reminds me so much of a Kenya Peaberry, I could probably call it a Kenya and no one would suspect otherwise. The beans have a strong beautiful raspberry aroma and sweet juiciness (orange juice!) with clean aftertaste and slight buttery mouthfeel with medium body. There is a sparkling acidity up front. For me, taking it to Full City (not yet into the 2nd cracks but close to them) flattened out the taste and made it less interesting. And anything after that just got worse. This is one of the nicest Papua New Guineas you will find, and so you probably shouldn't blend it.\u003c\/p\u003e\n\u003cp\u003eFor more info about Papua New Guinea coffee and Kimel Estate, refer to the archived product. The Kimel Estate is one of the country's success stories, and there is a lot to feel good about supporting these farmers. They are rewarded for the labor and skill and care they put into growing us such great coffee every year. They use strictly organic methods, but this coffee carries no certifications. \u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888222808,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/922.jpg?v=1738611860"},{"product_id":"papua-new-guinea-arokara","title":"Papua New Guinea Arokara","description":"\u003cp\u003eThis is another Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. This co-op is called Arokara and consists of families who lovingly grow coffee in their backyard -- as few as 20 plants -- getting a lot of attention throughout the growing season.\u003c\/p\u003e\n\u003cp\u003eThis bean is the grade called \"Mile High\" which essentially means it is A sized, which means, it's not quite as big as AA, but at least they are sorted and they are consistent.\u003c\/p\u003e\n\u003cp\u003eThis bean is very complex in taste, juicy, with both floral and fruity notes. I taste exotic fruits like mango and paypaya, and some honey, and maybe some orange juice mixed in. It is on the sweet side, very full body. Reminds me of a Kenya actually. It's a coffee I like to sip at and will brew it when I'm looking for something special and unusual to offer a visitor.\u003c\/p\u003e\n\u003cp\u003eThis is very much a light-roast coffee, and is probably best as a single origin, but it's okay to blend it with a dark Sumatran for contrast, or a boring Central American to add character, or a thin Ethiopian to add body. If you get it too light you'll get some vegetal tastes, like artichoke? Nudge it a tad darker to turn it to paypaya and orange juice.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630890319960,"sku":null,"price":4.57,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-waghi","title":"Papua New Guinea Kunjin","description":"\u003cp\u003eKunjin is a mill in the Waghi Valley within the Western Highlands. The mill processes and blends the coffee brought in from small farmers in the immediate surrounding area. With that said, the coffee offerings are hit and miss, but this one really caught my attention even though we usually have better luck with Eastern Highlands coffees. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of Blue Mountain varietal, but also some lesser known Arusha and San Ramon mixed in. It is grown at 4,000+ feet above sea level. It is sorted by bean size, and these are the A size, which are the second-largest. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI love this one as a light roast -- get through the first cracks, but don't take it too much beyond that. This bean is complex in taste, sweet, and has exotic fruity notes. It's very creamy, buttery, almost honeydew melon. Some sesame seed notes. If you get it too light, you'll get some underdeveloped flavors of grassy or vegetable notes, so give it a few degrees darker the next time, but if you get it too dark it loses its sweetness and complexity. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630891040856,"sku":null,"price":7.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201105_212259671.jpg?v=1738611826"},{"product_id":"papua-new-guinea-kange-talu","title":"Papua New Guinea Kange Talu","description":"\u003cp\u003eTalu is a coffee mill in the growing region of the Highlands -- a mountainous and densely forested jungle region between 5,000 and 7,000 ft elevation. It was entirely uninhabited until the 1930's and largely remains wild and untouched. The co-op growing this coffee is called Kange, and the Crop to Cup importers worked with them this year to bring their coffee to the global market. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of Bourbon varietal, but also some Caturra and Typica mixed in. It is not sorted by bean size, but that's not always a bad thing. It can allow for a very slight variation in roast level within the beans, which makes for a more interesting mug of coffee -- I wouldn't worry about it in the least.\u003c\/p\u003e\n\u003cp\u003eI love this one as a light roast -- get through the first cracks, but don't take it too much beyond that -- four or five degrees at most. This bean is complex in taste, juicy, sweet, a little bit buttery, and has exotic fruity notes. I would describe it as passionfruit with brown sugar sprinkled on it, and then an aftertaste of currants. I kept tasting some underdevopled flavors of grassy or vegetable notes but couldn't entirely tell if it was an inherent flavor of the bean or if we kept underroasting it.  But if you get it too dark, you lose the sweetness, so it's better to err on the lighter side of your roast. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 12px; line-height: 1.5em;\"\u003e\u003cspan style=\"font-size: 12px; line-height: 1.5em;\"\u003eUS Arrival May 2025\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894088280,"sku":null,"price":6.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250521142515.jpg?v=1747852009"},{"product_id":"papua-new-guinea-nebilyer","title":"Papua New Guinea Nebilyer Peaberry","description":"\u003cp\u003eNebilyer Valley is a growing region in the Western Highlands next to Waghi Valley. The mill processing this coffee is called Kuta, and it processes and blends the coffee brought in from small farmers in the immediate surrounding area. With that said, the coffee offerings are hit and miss. The Western Valley coffees are not as nice as the Eastern Valley coffees, but it does make a nice utility bean for blending. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of the heirloom Bourbon and Typica varietals grown at 4,000+ feet above sea level. It is sorted by bean size, and these are the peaberries.\u003c\/p\u003e\n\u003cp\u003eThis one is nice as a light roast -- get through the first cracks, but don't take it too much beyond that. This bean is a little bit buttery and creamy, smooth but not a lot of complexity, some lemon, some peannut. It cracks late, and \u003cspan\u003eif you get it too light you'll get some undeveloped flavors that are grassy or vegetable and too tart, so listen for the cracks and make sure you don't pull it out too soon. You can drink it straight, or you can blend it with any coffee that is lacking body to give it a creamier body (Guatemala and Costa Rica are good candidates for blending with it).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e However, this bean also holds up nicely as a dark roast. Take it 10 seconds into the rolling second cracks and you have a mug of coffee with that full bodied earthy rich character similar to a Sumatra -- but not as earthy as Sumatra. It's like Bali, but not as chocolatey\/complex as Bali. (But blend it with Ethiopia and it's perfect for the Indonesian half of Mokka-Java blend). Or for those of you who really like to burn those beans, you can take this coffee a full 60 seconds into the rolling 2nd cracks and get it all dark oily but yet -- it won't be ashy and bitter -- it holds up very well and gives you a full bodied deep italian roast mug of sweet coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFebruary 2023 arrival\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895104088,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664340170.jpg?v=1738611748"},{"product_id":"papua-new-guinea-okapa","title":"Papua New Guinea Okapa","description":"\u003cp\u003eThis is an Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. This mill is called Namugo and the region is locally known as Okapa. This is a microlot that was handpicked by the mill owner and set aside to be sold at a premium. Microlots are largely unheard of out of Papua New Guinea before now, so this was an exciting new direction for coffee being exported from the island.\u003c\/p\u003e\n\u003cp\u003eThe light roasts are fruity -- mango and orange, with hops and a little chocolate in the aftertaste. You really don't have to take it very dark. A couple degrees darker than a natural processed bean, but a roasting curve similar to a Kenya is going to get you right where you want to be. If you get any vegetal or wheat tastes, you're too light. You can also take it to the 2nd cracks, you lose the sweetness and the fruit, but it's a nice full bodied medium roast with a little earthiness and some savory\/herbal tastes to make it interesting. However, you can also roast Papua New Guineas dark -- very dark -- and given the current Sumatra shortage, there may be a lot of that happening this year. You end up with a smoky, earthy, tobacco, full bodied coffee that could pass as a Sumatra Mandheling if you weren't thinking about it too closely.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: January 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899953752,"sku":null,"price":7.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/774.jpg?v=1738611701"},{"product_id":"papua-new-guinea-tsekaka","title":"Papua New Guinea Tsekaka","description":"\u003cp\u003eTsekaka is the name of the Tribe that grows this coffee and also the name of the language they speak. The name of the plantation is Amuliba. All Papua New Guinea coffee is grown organically, and of course the tribe uses sustainable, earth-friendly farming practices as well.\u003c\/p\u003e\n\u003cp\u003eThe varietals grown on their plantation are typica and bourbon, and this is a mix of both. They are sorted by size, and these are the A size (one step down from AA). Nice blue beans all clean and fresh. If you roast it really dark, like 45 seconds into the 2nd cracks, it tastes very much like a Sumatra Mandheling. It's slightly earthy, with spice notes, full body, long aftertaste, a sweetness -- really nice, and worth considering, given the current price and scarcity of Sumatra island coffee. But I prefer to roast it light! In a light roast -- maybe close to a minute out of the 1st cracks -- you will find a smooth creamy butterscotch flavor with some tropical fruits like mango. Lighter yet is even more interesting with a juiciness and a fruity tang. It's a solid mug of Papua New Guinea.\u003c\/p\u003e\n\u003cp\u003eUS Arrival October 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630901395544,"sku":null,"price":4.37,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/910.jpg?v=1738611677"},{"product_id":"papua-new-guinea-baroida-estate","title":"Papua New Guinea Baroida Washed","description":"\u003cp\u003eThis is an Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. The region is locally known as Oceania. This is a microlot that was handpicked by the farm owner and set aside to be sold at a premium. Microlots are largely unheard of out of Papua New Guinea before now, so this was an exciting new direction for coffee being exported from the island.\u003c\/p\u003e\n\u003cp\u003eThe light roasts are fruity and savory -- mango, pear. Really buttery. Not herbal or tomato in this one, but very much butter. You really don't have to take it very dark. A couple degrees darker than a natural processed bean, but a roasting curve similar to a Kenya is going to get you right where you want to be. Acidity is nice in it if you rush the roast, and if you slow it down you get more of a citrus juicy mouthfeel. If you get any vegetal tastes, you're too light. You can also take it to the 2nd cracks, you lose the sweetness and the fruit, but it's a nice full bodied medium roast with a little earthiness and some savory\/herbal tastes to make it interesting. However, you can also roast Papua New Guineas dark -- very dark -- as if it's a Sumatra, and it's really nice at this level. Think of a Sumatra with hints of spice and fruit, that's clean and sweet. It's a little pricey because of the attention they took for this lot, but it's the most interesting Papua New Guinea we've found so far this year.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: November 2025\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31072383664216,"sku":null,"price":6.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240403_231837275.jpg?v=1740675534"},{"product_id":"papua-new-guinea-kigabah-peaberry","title":"Papua New Guinea Kigabah Peaberry","description":"\u003cp\u003eWaghi Valley is a growing region in the Western Highlands. The Kigabah Estate is located here, and it is reviving the coffee industry here; working with neighboring tribes, and putting profits towards infrastructure and schools. \u003c\/p\u003e\n\u003cp\u003eThe estate is over 4000 feet above sea level, which makes the coffee plants very happy. The beans are sorted by size, and we bought the bags of peaberries.\u003c\/p\u003e\n\u003cp\u003eI love this one as a light roast -- get through the first cracks, but don't take it too much beyond that. This bean is complex in taste, very buttery, a little juicy, tart, and has exotic passionfruit notes. You can take it into the second cracks and treat it like other indonesian coffees, and you lose the complexity, but its a nice sweet dark roast. Or roast it both ways and blend them together. Another thing we like to do is roast it light to get the creamy\/buttery attributes, and then blend it with a bean with chocolate notes, like a Guatemala. And then you have a creamy chocolate coffee, almost like a hot cocoa. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: November 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":31918486618200,"sku":null,"price":4.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20240111121840.jpg?v=1738611564"},{"product_id":"papua-new-guinea-waghi-1","title":"Papua New Guinea Waghi","description":"\u003cp\u003eThis Papua New Guinea bean from the Western Highlands was grown in Waghi Valley and is of above average quality. It was grown by a co-op of small farmers throughout the area and processed at the Ulya mill. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of the heirloom Typica and Arusha varietals grown at 4,000+ feet above sea level. It is sorted by bean size and is the A grade.\u003c\/p\u003e\n\u003cp\u003eThis one is nice as a light roast just barely through the first cracks. It was a little bit buttery and creamy, with some tropical fruit notes and herbal and chocolate. If you speed the roast up too much it will be too bright and too tart, but when we slowed it down a little (just don't blast the heat, let it take its time), it was smoother and really drinkable. \u003c\/p\u003e\n\u003cp\u003eThe medium roasts are just flat and boring, I feel like you have to go really light or really dark with this one. If you're taking it dark, about 10 seconds into rolling 2nd cracks seemed about right. Does not taste burnt or bitter, but the tobacco and smoke and chocolate and spice comes out, although the body is getting shallow and there's less complexity of flavor compared to the light roasts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJanuary 2026 arrival\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32223201132632,"sku":null,"price":6.62,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200121_165517.jpg?v=1738611553"},{"product_id":"papua-new-guinea-simbu","title":"Papua New Guinea Simbu","description":"\u003cp\u003eThe Simbu Province (also known as Chimbu) where this coffee came from is in the Eastern Highlands province, which is where the best Papua New Guinea coffee tends to comes from. All things considered, it's a great value. It's sorted to be just the A sized beans which makes it more consistent for roasting. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI roast this bean dark. On the light side, JUST out of the first cracks, you have a smooth, savory, creamy mug. Think papaya with an almost broth-like undertone. But there's some earthiness to it that ruins the mug for me. On the opposite spectrum, you can roast it like a dark Sumatra giving it 30 seconds into the 2nd cracks to get a great dark roast. The middle roasts are empty and flat. Not defective, just boring -- nothing that makes you want a refill.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: January 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32526676263000,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20221115_222448155.jpg?v=1738611542"},{"product_id":"papua-new-guinea-roots","title":"Papua New Guinea Roots No. 1","description":"\u003cp\u003eRoots No. 1 is the name of a co-op of 1500 families in the the Eastern Highlands.  The conditions are so perfect for growing coffee here. W\u003cspan data-mce-fragment=\"1\"\u003eith plentiful rain and rich volcanic soils, they don't ever have to spend money on irrigation or soil testing. Pests are rare and pest control is just done by hand. The cost of growing coffee for these farmers is virtually nothing, which keeps the final price down but also makes it attractive and profitable for the co-op families.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt is grown at an average of 4,000 feet above sea level. It is not sorted by bean size, but that's not always a bad thing. It can allow for a very slight variation in roast level within the beans, which makes for a more interesting mug of coffee. It doesn't always work, but with New Guinea coffees, it generally does, and with this one in particular, I wouldn't worry about it in the least.\u003c\/p\u003e\n\u003cp\u003eI love this one as a light roast -- get through the first cracks, but don't take it too much beyond that. There are some cocoa notes to the coffee, but the main undertone is milk. Like you already put cream in the coffee. When it's super freshly roasted I also pick up some tropical fruit notes, but those seem to be covered up by the milk taste within a few days. This isn't a bad thing! \u003c\/p\u003e\n\u003cp\u003eIt's also a fair candidate for a very dark roast. 30 seconds of 2nd cracks gets you a full bodied Indonesian pot of coffee.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: November 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33596697083992,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}]},{"product_id":"papua-new-guinea-korgua-peaberry","title":"Papua New Guinea Korgua B","description":"\u003cp\u003eNebilyer Valley is a growing region in the Western Highlands next to Waghi Valley. The mill processing this coffee is called Korgua, and both the both the mill and co-op are overseen by the same family so that the quality can be controlled. \u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of the heirloom Bourbon and Typica varietals grown at 4,000+ feet above sea level. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis one is nice as a light roast -- get through the first cracks, but don't take it too much beyond that. There's a lot of cocoa as it cools, but it's not paticularly buttery or fruity as you find in some Papua New Guinea beans. You can take it darker like other Indonesian coffees, but it gets boring at darker roasts, but it does hold up really well to the dark roasts.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: Nov 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33622575415384,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/output-onlinejpgtools_5.jpg?v=1738611470"},{"product_id":"decaf-papua-new-guinea-2","title":"Decaf Papua New Guinea","description":"\u003cp\u003eThis one is a great option for people looking for lighter roast decaf. It's from the Eastern Highlands of Papua New Guinea. It was decaffeinated at the Swiss Water Process plant and it barely tastes like a decaf coffee.\u003c\/p\u003e\n\u003cp\u003eYou can do a few different things with this bean. If you get it too light, it is a little savory and herbal, but that's pretty common with Papua New Guinea coffees -- either you like it or you don't. But at least 30 seconds out of 1st cracks is a good starting point for finding some sweetness, a juiciness, a buttery mouthfeel. Clean, crisp. You can also treat it like a Sumatra and give it 30+ seconds of 2nd cracks and get an awesome sweet dark decaf with nutty undertones. It has a thinner mouthfeel than with Sumatra, but it's an above average Decaf coffee.  \u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33673165504600,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210116_035149749.jpg?v=1738611464"},{"product_id":"papua-new-guinea-baroida-natural","title":"Papua New Guinea Baroida Natural","description":"\u003cp\u003eThis is an Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. The region is locally known as Oceania. This is a microlot that was handpicked by the farm owner and set aside to be sold at a premium. Microlots are largely unheard of out of Papua New Guinea before now, so this was an exciting new direction for coffee being exported from the island.\u003c\/p\u003e\n\u003cp\u003eNatural processed coffees are not normal in Papua New Guinea. They did an okay job with it. You need to roast it lightly and just barely out of the first cracks. It has a bright acidity, almost a sweet rye grass note, some citrus. It has the same notes as the washed coffee but more intense and sweet and less chocolate.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: March 2024\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39763320832088,"sku":null,"price":6.53,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211217_204453008.jpg?v=1738611411"},{"product_id":"papua-new-guinea-baroida-honey","title":"Papua New Guinea Baroida Honey","description":"\u003cp\u003eThis is an Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. The region is locally known as Oceania. This is a microlot that was handpicked by the farm owner and set aside to be sold at a premium. Microlots are largely unheard of out of Papua New Guinea before now, so this was an exciting new direction for coffee being exported from the island.\u003c\/p\u003e\n\u003cp\u003eHoney processed coffees are not normal in Papua New Guinea. They did an okay job with it. You need to roast it lightly and just barely out of the first cracks. It has a bright acidity, almost an orange note, some citrus, some cherry. It has the same notes as the washed coffee but more intense and sweet and less chocolate.\u003c\/p\u003e\n\u003cp\u003eUSA arrival: March 2024\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39832097587288,"sku":"0","price":6.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8744.jpg?v=1738611405"},{"product_id":"papua-new-guinea-kagamuga-natural","title":"Papua New Guinea Kindeng Natural","description":"\u003cp\u003eThis is a Western Highlands province coffee, down in the Jiwaka Province. Six hundred farmers contributed and it was processed at the Kindeng mill.\u003c\/p\u003e\n\u003cp\u003eNatural processed coffees are not normal in Papua New Guinea. You need to roast it lightly and about 20 seconds out of the first cracks (slightly darker than an Ethiopia). It tastes sweet with little bit of cranberry and lavender flavor, as well as some tomato and herbal flavors. A unique and somewhat strange coffee, but not offensive -- just unusual. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUSA arrival: February 2025\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44642214478111,"sku":null,"price":8.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408112400.jpg?v=1738611351"},{"product_id":"papua-new-guinea-kuta","title":"Papua New Guinea Kuta","description":"\u003cp\u003eNebilyer Valley is a growing region in the Western Highlands next to Waghi Valley. The mill processing this coffee is called Kuta, and it processes and blends the coffee brought in from small farmers in the immediate surrounding area. With that said, the coffee offerings are hit and miss. The Western Valley coffees are not as nice as the Eastern Valley coffees, but it does make a nice utility bean for blending. It does not have organic certification, but Papua Papua New Guinea is organic by law, so certification is not necessary on coffee from here.\u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of the heirloom Bourbon and Typica varietals grown at 4,000+ feet above sea level. It is sorted by bean size, and these are the A sized beans\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis one is nicest as a light roast -- get through the first cracks, but don't take it too much beyond that. We roast it as light or lighter than a natural Ethiopia. A lot of heat in the middle of the roast speeds it along and gives it nice acidity. Slow it down at the end to bring out caramelized sugar flavors of caramel and toffee.  This bean is a little bit buttery with some strawberry and cherry flavor in light roasts. \u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNovember 2024 arrival\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47610159956255,"sku":null,"price":7.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20250322154846.jpg?v=1742673357"},{"product_id":"papua-new-guinea-korgua-peaberry-1","title":"Papua New Guinea Korgua Peaberry","description":"\u003cp\u003eNebilyer Valley is a growing region in the Western Highlands next to Waghi Valley. The mill processing this coffee is called Korgua, and both the both the mill and co-op are overseen by the same family so that the quality can be controlled. \u003c\/p\u003e\n\u003cp\u003eThe beans are largely made up of the heirloom Bourbon and Typica varietals grown at 4,000+ feet above sea level. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis one is nice as a light or dark roast. In a really light roast, there is both herbal and tropical flavors. Some passion fruit and mango with slight brothiness. In really dark roasts, like a Sumatra roast curve, it's smoky and bold without tasting burnt at all. It holds up really well to the high heat and has almost a mineral flavor and sweetness. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: November 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49479288684831,"sku":null,"price":7.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241002_225436306.jpg?v=1740674848"},{"product_id":"papua-new-guinea-korofeigu","title":"Papua New Guinea Korofeigu","description":"\u003cp\u003eKorofeigu is an organic co-op up in the Eastern Highlands with about 100 members. Combined, they harvest about 500 bags of coffee a year. It is pulped on the day of picking. \u003c\/p\u003e\n\u003cp\u003eThe flavor in this coffee is more nutty and less fruity than some coffees from this region. These beans are not sorted by size, which I don't necessarily see as a bad thing because the final roast results in slight unevenness which produces a nice depth and range of flavors. The savory hickory with nutty notes and slight herbal notes keep you intrigued as you're sipping the whole pot away before you know it. It is most interesting as a light coffee, but I prefer it as a dark roast. Darker roasts are less \"juicy\" and more straightforward, but have good mouthfeel and sweetness without the unusual savory notes.\u003c\/p\u003e\n\u003cp\u003eUS arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":50918613647647,"sku":null,"price":7.12,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250509_194644001.jpg?v=1747262771"},{"product_id":"papua-new-guinea-chimbu-anaerobic","title":"Papua New Guinea Chimbu Anaerobic","description":"\u003cp\u003eThis is from the Chauve district in the Chimbu province, which is neither the Eastern Highlands nor Western Highlands, but interestingly, a rugged area inbetween.  coffee. About 40 farmers contribute the offerings for sale from here. \u003c\/p\u003e\n\u003cp\u003eThis lot was processed using an anaerobic method, and we bought it as a curiosity, both for the region and the process. The coffee is strange, and while it does do best at a light roast, you can make it less strange by giving it a couple extra degrees. In our lightest roasts, we noted melon candy, cucumber, and intense tang. It smelled like putting your nose into a bag of Sour Patch Kids candy. In slightly darker roasts, it turns into more of a raspberry juice with mushroom and nuts. It's not good or bad, it's just weird. \u003c\/p\u003e\n\u003cp\u003eUSA arrival: January 2026\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51581869719839,"sku":null,"price":8.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408112400.jpg?v=1738611351"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/papua_new_ginea.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/papua-new-guinea.oembed","provider":"Happy Mug","version":"1.0","type":"link"}