Kongo B Papua New Guinea

Most of the coffee in Papua New Guinea is processed as Washed lots, and generally speaking, because of the very small size of the average farm, it is done at central processing units or washing stations that are privately or cooperatively owned and operated. The coffee is picked ripe and typically depulped the same day, then fermented for 24–48 hours before being washed clean of mucilage. With drying done with mechanical driers, raised beds, or sails. Sails are tarpaulins stretched out under the sun to provide clean space to dry the beans

Coffees from Papua New Guinea are revered for their interesting acidity and high variety. The country itself is unique in its mountainous topography and the incredible cultural diversity of its thousands of indigenous tribes. 

This particular coffee includes a premium for the Jerry Kapka School Project.