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Welcome back Kuli Gap! This coffee was a stand out last year so we’re proper excited to have it back in the roastery. It’s packed full of flavour, delivering espresso that tastes like tropical juice fermented in whiskey barrels. Too weird? We don’t think so, it’s delicious.!

Producer: Paul Pora
Origin: Papua New Guinea, Grass Roots Wet Mill
Region: Kuli Gap, Western Highlands
Process: Natural

Taste: Dense fruit, funky and fermented

The western highlands province is centrally located in the highlands of Papua New Guinea. It’s volcanic soils make the ground highly fertile, but high value specialty coffee is still a new concept in the region.  

The owner and operator of Grass Roots mill is Paul Pora. He has a degree in agriculture and a clear goal to improve the quality of the coffee from the farmers he works with. He’s going back to basics, with a push on ripe cherry-picking and proper storage for processed coffee. They even keep dry milled coffee in the highlands until shipment, because it’s less humid and preserves quality.  

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