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Coffees from Papua New Guinea are renowned for their unique acidity and variety, grown on small plots known as coffee gardens and collected from many indigenous tribes on the mountainous island. The A-grade offering from the Arokara Co-op, Mile High, is grown in the Eastern Highlands at an altitude of 1 mile above sea level. Arokara is a cooperative of plantations managed by traditional landowner clans without the use of chemicals or fertilizers. The cherries are hand-picked, fermented in cement vats, washed with fresh stream water, and sun-dried for 7–12 days. The processing is done by workers from surrounding villages, and the local community relying on coffee exports is 10,000-12,000 people.
Notes: Bright Acidity, Creamy Body, Caramel, Malt, and Light Citrus