Papua New Guinea Simbai Balus
We’re excited to feature a truly remarkable coffee from the remote Simbai region of Papua New Guinea. Grown in the lush, mountainous terrain just over the Bismarck Range, Simbai Balus Kopi—meaning “airplane coffee” in Tok Pisin—embodies both adventure and tradition.
A Journey Like No Other
Papua New Guinea’s rich volcanic soil and high altitudes create the perfect environment for vibrant Arabica coffee. However, the same rugged landscape that nurtures these beans also makes transportation a challenge. Most of the region’s smallholder farms are accessible only by foot or light aircraft. In fact, all coffee from Simbai is flown out via charter planes, with some farmers trekking a full day just to reach the nearest airstrip. Once there, the coffee is weighed, recorded, and prepared for its journey to Mt. Hagen, where it enters the global supply chain.
The People Behind the Beans
Over 4,000 smallholder farmers in Simbai contribute to this unique coffee, many of whom process their harvests at home using traditional, hand-powered methods. The cherries are pulped, fermented for about 36 hours, washed, and then sun-dried—resulting in a cup that’s as authentic as it is delicious.
Flavor Profile
Simbai Balus Kopi is a specialty coffee with a well-balanced, full-bodied, and buttery character. Expect mellow flavors with moderate acidity, rich sweetness, and notes of bittersweet chocolate and caramel, complemented by hints of dried cherry and green tea. Each sip is a reflection of the region’s unique terroir and the dedication of its farmers.
Why Papua New Guinea Coffee Matters
Coffee is a lifeline for Papua New Guinea, involving nearly 2.5 million people—about 30% of the population—and accounting for 6% of the country’s GDP. Despite its economic importance, coffee production remains a labor of love for small communities, making every cup a testament to resilience and tradition.
Region: Simbai
Altitude:1600–1900 meters
Producers: Various smallholders
Varieties: Bourbon, Typica
Processing: Washed
Harvest: April–July
Tasting Notes: Dried Fig, Green Tea and Caramel
Roast level- Medium/Dark (3/4)