Grown in the Kainantu District of Papua New Guinea’s Eastern Highlands at an elevation of 1,691 meters, this limited-time seasonal single-origin coffee comes from the renowned Baroida Estate, a respected farm surrounded by native forests and long-standing coffee cultivation.

Only carefully selected ripe coffee cherries are hand-picked, fully washed, and sun-dried with great attention to quality. After pulping, the beans undergo 36 hours of fermentation before being spread on drying beds and carefully turned throughout the sun-drying process to ensure even, consistent results.  The beans are then roasted using the traditional Japanese sumiyaki method, a charcoal-roasting technique that brings out a smooth body, gentle sweetness, and rich depth.

The result is a clean, well-balanced cup with a comforting cocoa-like richness and a satisfying finish. This is an excellent choice for those who enjoy a refined yet warm coffee with both clarity and character.