Konkua’s coffee comes from smallholder gardens in two districts: Konkua Okipa near Kainantu, and Obura Wonenara, a remote community a few hours south. 137 smallholders between these two communities collectively farm 313 hectares of planted coffee. Both Konkua and Obura Wonenara, while obscure in size, are nationally recognized in PNG’s coffee industry for their qualities, winning a national cupping competition in 2015.
Kainantu is one of the first main highland towns on the westbound Highlands Highway—the rugged, and only, official route connecting the East coast of Papua New Guinea (PNG) and its industrial port of Lae with the island’s central rainforests. Kainantu, prior to PNG’s independence in 1975, was a busy coffee city for many Australian and European “plantation” (estate) owners and is home to some of the earliest commercial coffee plantings in the country’s history. From its earliest introduction to present day, the arabica gene stock here is considered to be one of PNG’s strongest natural assets, not to mention one of the best-preserved typica lineage varieties in the world. And these delicate genetics clearly thrive in the country’s highlands, which are some of the most biodiverse and fertile on the planet.
Certain smallholder groups have managed to make a name for themselves by fetching higher prices with better-prepared lots, and keeping communication strong with their exporters despite the geographical and cultural distances. Konkua is one such group.
Coffees grown here are processed as is typical among smallholders in PNG: cherry is picked and hand-pulped on site, and then fermented dry in small plastic tubs or bags, often for as long as 48 hours to achieve the necessary mucilage degradation in a very small batch.
Versatile coffee with notes of plum, cherry, and butterscotch. Lightly roasted, recommended for all brew types.
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