Papua New Guinea Arufa Natural Grade A
The Arufa Grade A Natural Process is grown in a remote area of Papua New Guinea in the Arufa and Kindeng regions of the Western Highlands. This area is a large plateau with stony mountains bordering the edges. During colonial times, this area was one of the first planted with coffee, and this continues today.
Coffee in this area is mostly bourbon, Arusha, and blue mountain varieties and grows between 1,520 and 1,770 meters above sea level. Most coffee farmers in Papua New Guinea have less than a hectare of land and operate “coffee gardens” with only a few trees. The family all participate in the harvesting and processing, and they do everything by hand.
Arufa Natural may be named after the region where it grows, but the Kindeng smallholder farmer network produces it. They have been delivering exceptional coffee for more than ten years, and the Arufa Natural results are based on the farmers’ commitment to quality. The cherries are hand-picked and sun-dried for about a month before being hulled to the parchment level. They are then sold to the Kagauga dry mill for further processing.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: December 21, 2025
Acidity & Brightness:bright, sweet, floral
Balance & Finish:Winey with a Fruity finish
Body & Texture:Full body and very bright
Flavors: Green Apple, Ripe Tropical Fruit, Cherry, Complex Floral, Winey
Grade: Grade A, 1,520 to 1,770 meters above sea level
Processing:Natural
Grower: Colbran Family, Baroida Estate
Region: Western Highlands
Varieties: Arusha, Bourbon, Blue Mountain
Recommended Roast Range: City to Full City (Light to medium)
We like this coffee best at a city + (light-medium) roast, or as first crack is beginning to trail off. If you want to bring even more intensity and tangy acidity out of the cup, keep the roast light and end it less than a minute after 1st crack begins. To dial back the acidity and balance it with more sweetness, push the roast to Full Medium or after 1st crack has fully ended. Usually about 1.5 to 2 minutes after 1st crack begins. We noted very clear outlier cracks up to a minute prior to the beginning of 1st crack, so be sure not to mark 1st crack too early. This coffee will also mellow significantly with rest. If you want to minimize the intense acidity and showcase juicy sweetness, allow as much as 2 weeks of rest
The Arufa Grade A Natural Process is grown in a remote area of Papua New Guinea in the Arufa and Kindeng regions of the Western Highlands. This area is a large plateau with stony mountains bordering the edges. During colonial times, this area was one of the first planted with coffee, and this continues today.
Coffee in this area is mostly bourbon, Arusha, and blue mountain varieties and grows between 1,520 and 1,770 meters above sea level. Most coffee farmers in Papua New Guinea have less than a hectare of land and operate “coffee gardens” with only a few trees. The family all participate in the harvesting and processing, and they do everything by hand.
Arufa Natural may be named after the region where it grows, but the Kindeng smallholder farmer network produces it. They have been delivering exceptional coffee for more than ten years, and the Arufa Natural results are based on the farmers’ commitment to quality. The cherries are hand-picked and sun-dried for about a month before being hulled to the parchment level. They are then sold to the Kagauga dry mill for further processing.
