Top 10 facts about papua New Guinean coffee

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  1. Papua New Guinea accounts for 1% of the world’s coffee productionImage result for papua new guinea coffee sack
  2. There are two varieties of coffee from this region. One of which is taken from large estates and is used in brands such as Sigri and Arona. The other, is organically grown by smaller scale farmers, being used in lesser known blends.
  3. Since pesticides and synthetic fertilisers have a high cost, the coffee is naturally produced, giving it low levels of caffeine and acidity.
  4. Papua New Guinean coffee is most commonly wet processed to give a clean fruity flavour.
  5. In the smaller private plantations – commonly referred to as peasant patches – the harvesting of the coffee cherry is far less consistent, giving the potential for off batches with flavours such as beef broth. Good batches however, have a delicious complex flavour.
  6. Papua New Guinea was colonised in the 1800s, the Germans controlling the north and the British controlling the south. The British started growing coffee in 1897, selling it onto the Australian market.
  7. The cultivation of coffee began by the Papua New Guinean people in 1937, with imported seeds from Jamaica’s Blue Mountain region.
  8. The Papua New Guinean coffee industry is the nation’s second largest exportImage result for papua new guinea coffee farmer after oil palm, employing approximately 2.5 million people.
  9. Nearly 210,000 acres of land is under coffee cultivation in Papua New Guinea.
  10. Papua New Guinean coffee farmers are supported by the Coffee Credit Scheme which subsidises the cost of plants from central nurseries.
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