Papua New Guinea Tairora A

Papua New Guinea Tairora A is a washed Arabica from the Eastern Highlands, centred around Baroida, Aiyura and Kainantu. It’s built from smallholder-grown cherry linked to the Colbran family’s Colbran Coffeelands network, giving you a traceable, quality-focused PNG cup with gentle fruit, warm spice and caramel sweetness.

PNG uses its own grading system (A, B, Y, Y2 and Y3). “A” is the top grade and is intended to represent a full, balanced, uniform and clean cup with a pronounced body and acidity, plus a rich fragrance and aroma. A grade coffees are also described as having fewer than 10 defects per kilogram.

This lot is from Papua New Guinea’s Eastern Highlands, with the towns listed as Baroida, Aiyura and Kainantu. The coffee is connected to Colbran Coffeelands Estate and surrounding farms, rather than being a single small plot.

Tairora began as a collaborative project with Colbran Coffeelands. The Colbrans provide outreach, pre-finance and technical support to suppliers, inspect regular producers each season, and secure forward contracts for the best cherry. That approach helps maintain quality and allows the lots to be sold with village and supplier traceability.

Cherry is delivered daily to the Baroida wet mill collection point during harvest, where it’s sorted and quality checked, with growers paid on the spot. After sorting, cherry is pulped on disc pulpers, dry-fermented for around 36 hours, then water is pumped into the vats in a circular motion to agitate the coffee and remove remaining mucilage. The coffee is then sun-dried on tarps and turned regularly for even drying.

A longer, controlled dry fermentation like this often helps build structure and sweetness while keeping the cup tidy. In practical terms, it can make the fruit feel more “dried fruit” than sharp, with a warmer, spiced sweetness rather than a punchy, winey profile.

The cupping notes are dried fruit, apple, brown spice and caramel. It’s the kind of profile that can feel comforting and rounded, but still has enough lift to stay interesting across different brew methods.

The harvest is listed as May to September, which is useful for planning stock rotation and roast scheduling if you’re building an offering around seasonal origins.

You can choose green beans, or select a roast level through the Roast For You options. Roast For You follows the 6kg minimum green weight per single origin, which helps keep batches consistent and roast planning straightforward.

This is a brilliant “bridge” coffee for people who like sweetness and comfort but still want definition. Filter methods highlight the apple and caramel clarity, while espresso can bring out the brown spice and a richer sweetness, especially if you push development just a touch further.

Store green coffee cool and dry, away from sunlight and strong odours, sealed in the original bag or a food-safe airtight container. For roasted coffee, keep it at room temperature in an airtight bag or tin and use it within a sensible time frame to keep the sweetness and spice notes tasting fresh.