(1 customer review)


“Mile high” is not a reference to any flying club, but more simply a reference to the altitude which this coffee grows at.

We are massive fans of mile high here at the roastery and for good reason.

The cherries are handpicked by the villagers and then pulped on the same day.

Its then fermented in cement vats for 36 hours.

After which the coffee is washed with fresh mountain stream water from the nearby Aru River.

The coffee is then sun dried to give it a nice even bluish colour, which can take 7-12 days.

They say good things come to those who wait! Well we wait for about a week before putting this bad boy into the grinder. Then it’s the bean of choice till it’s all gone.

Which, with its ever-growing fan club and the lads off our trading estate who come in to help us drink it, isn’t long at all.

What to expect:

You will pick up the aroma of caramel and burnt sugar. Then expect to taste nutty malt with hints of chocolate & berry.

This is a fantastic smooth bodied coffee that will not fail to impress.

It’s Stella through the espresso or stove top when its had a little time to settle after roasting. But we also love it through the filter.

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1 review for Papua New Guinea Mile High

  1. Andy Wells

    I took 500gms of this, medium ground, on holiday with me and my Aeropress. For 2 weeks PNG made a really delicious cup of coffee, a pleasure at any time of day.

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