New Guinea Highlands

The volcanic soil of Papua New Guinea turns Jamaican Blue Mountain beans into one of the world’s best coffees.

How It Tastes

Rich and mellow, yet aromatically complex. Full-bodied with broad flavors.

History

Travel just north of Australia and you’ll reach the second-largest island on the planet, New Guinea. Blessed with rich volcanic soils and perhaps the most ideal climate for growing coffee, the island is divided evenly between two territories — the Indonesian province of Irian Jaya on the west and the country of Papua New Guinea, where this coffee comes from, on the east.

We think its broad, mellow flavors, aromatic complexity, and full body make it one of the world’s absolute best.

Worth Noting

The beans in this Peet’s favorite were originally imported from Jamaica’s Blue Mountain region in 1937, bringing with them the dawn of coffee cultivation in Papua New Guinea. Indo-Pacific conditions proved immensely favorable to Jamaican coffee, producing a complete, complex cup that recalls the old Blue Mountain style, before the influx of high-yield, less flavorful varietals.