Saruta, Papua New Guinea

Saruta Farm is a 75-hectare coffee plantation located in the Obura district of Papua New Guinea's Eastern Highlands. Owned and operated by Jeffrey Usaka, the farm is renowned for its high-quality coffee beans.

The coffee cherries on Saruta Farm are harvested by hand - to ensure only the ripest and sweetest cherries are selected, farmers use Brix measurements, a method of measuring sugar content. This selective process is followed by floating the cherries to separate the less dense fruit. Once harvested and selected, the cherries undergo the washed processing method. This involves removing the outer skin and pulp, a process known as de-pulping. The coffee beans are then fermented in water for 72 hours. This controlled fermentation helps develop the coffee’s flavor profile. Following fermentation, the beans are thoroughly washed to remove any remaining fruit matter. Finally, the coffee is dried in the sun on a cemented patio until it reaches the optimal moisture content. This entire process is crucial in determining the coffee’s final taste.  

Papua New Guinea's coffee industry is a relatively recent development. Despite ideal growing conditions, commercial coffee production didn't start until the 1920s. Initially relying on Jamaican Blue Mountain varieties, the country's coffee landscape has evolved, with Arusha and Typica varieties now prominent. British colonial influence fostered early plantation development, laying the groundwork for the industry's growth. While production expanded throughout the 20th century, recent years have seen fluctuating yields.