Coffee production in New Guinea commenced fairly recently—late 19th. Century with a big boost in the 1970’s perhaps due to a reduction of Brazilian out-put.

95% of producers are small often subsistence farmers and produce 90% of the coffee, almost completely Arabica.

Coffee exports are grouped by quality from AA , A , X for estate grown coffee to PSC and Y being grades used for smallholder coffees. The best coffees from Papua New Guinea have a but-tery quality, great sweetness and are wonder-fully complex.