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Arufa
PAPUA NEW-GUINEA

This special-tasting batch is made out of the Bourbon and Typica coffee cherries from smallholders in Jiwaka Province and is named after the local community. By tasting the overripe tropical fruity, boozy flavours of Arufa, we could immediately think of anaerobic fermentation, but according to the description of the exporter, we are dealing with the surprising result of a traditional natural process.

With the introduction of coffee cultivation in Papua New Guinea, small producers in the Eastern Highlands Province and the Asaro Valley have also excitedly participated in growing the new crop. Today, at least 85% of the crop is produced by smallholders who farm at an altitude of at least 1500

metres above sea level. This natural-processed micro-lot with its exciting taste profile is made from Bourbon and Typica coffee cherries from small producers in Jiwaka Province and is named after the local community. Arufa coffee cherries are selectively hand-harvested and hand-sorted upon harvest,

removing underripe or overripe fruits, and then dried on raised beds for about 1 month depending on the weather conditions.

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