Papua New Guinea is one of the most culturally diverse countries in the world. There are over 800 languages recognized and most of the population lives in rural, customary communities. Most coffee comes from small subsistence farmers who tend to small plots of coffee trees that share land with other crops, referred to locally as “coffee gardens”. This lot came from a region called Kunjin where individual producers each have about 1.5 hectares (3-4 acres) of land and was processed at a centralized mill called Kindeng located in the Western Highlands. Producers deliver and sell their coffee cherries to the mill who then sorts, depulps and dry ferments the coffee for 24 hours. It is then washed and dried on tarps for 3-6 days before being cupped and combined to create lots based on quality. This coffee is unique in its complexity of mild pear-like fruit, the warm spice of fresh ginger, and a delicate but buttery, soft body.