A Volcanic Mountain Valley Situated in the western part of the Waghi Valley, the western highlands have a rich geological history. This valley was once a swamp, but volcanic activity centuries ago caused the valley to drain, leaving behind a rich, sandy, volcanic loam. The soil and the tropical weather give rise to coffees with strong acidity, full body and rich aroma. Download Fact Sheet
Papua New Guinea is one of the few places in the world to have independently invented agriculture. It is believed that locals started domesticating plants as early as 7000 BCE.
The Rugged Waghi Valley The Waghi Valley is in the middle of the Owen Stanley mountain range, which runs down the center of Papua New Guinea. This land is notoriously rugged and travel is challenging. Coffee is grown on the valley floor, which is rich with fertile, sandy, loamy soil. The well-shaded farms of the region help cherries develop uniformly and, once harvested, warm sunny days allow for sun drying of the parchment.
A Smallholder Majority From the 1960s through the 1990s, the Western Highlands province was dominated by many large coffee plantations, but now smallholder producers tend to the majority of coffee farmland. Farms vary in size from just a few trees to 5 hectare blocks or larger. The majority of farms are family run, with the men doing most of the physical work in maintaining the coffee while the women are largely responsible for the harvesting. Once the cherries are harvested they are transported to the wet mill in the central part of the valley. The larger blocks or "block-holders" employ pickers and workers to help run their farms.
30 Hours of Fermentation Cherries are delivered to the mill on the same day they are harvested. The cherries are immediately pulped and left to ferment in vats for around 30 hours before being washed and sent to the drying fields. The dried parchment is then transported to our Lahamenegu dry mill for hulling, grading, hand sorting and bagging.

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Farmer Training
The Kiam wet mill provides local farming communities with technical assistance. Training in basic Good Agricultural Practices (GAP) and Sustainable Agricultural Network (SAN) practices are ongoing, and trainings have reached 165 farmers to date.
Community Employment Opportunities
Kiam wet mill employs over 100 workers during the season. The majority of these are women, who attend to the sun drying of the parchment. The regular income received by the workers has a positive impact on all of the small local business and families in the community.
Kiam Translation: Name of the stone used for traditional axes Coffee HARVESTING MAY-JULY 2016 A bold bean aromatic coffee with a strong aroma and acidity. With the typical sweet acidity this coffee displays all the attributes of a quality PNG coffee.
  • Flavor Tropical fruits, chocolate
  • Body Medium to strong
  • Acidity Strong acidity
  • 1 - Fragrance/Aroma
  • 2 - Flavor
  • 3 - Acidity
  • 4 - Balance
  • 5 - Body
  • 6 - Aftertaste
  • 7 - Overall
  • Cupping Score: 84+
  • Quality: A Quality
  • Producer: Carefully selected farms from the Western Highlands community
  • Variety: Typica and Bourbon
  • Processing: Fully washed
  • Altitude: 1,500 meters ASL
  • Harvest: May June July
  • Packing: 65lb box  What’s this?
Continue your exploration of Papua New Guinea: Eastern Highlands Jiwaka