Papua New Guinea - Natural

Process Description

Only the ripest coffee cherries are used in the natural – “dry” – coffee processing method. The entire procedure requires thorough planning because drying naturals takes time. Coffee cherries are dried whole, without removing any of the fruit, on raised beds for weeks. During this stage, the coffee is turned regularly to increase airflow, support even drying, and to prevent spoilage. After the cherries have been dried, they rest in conditioning bins and are only hulled as the shipment time draws near.

About the Producer

In Papua New Guinea’s Eastern Highlands, the Lahamenegu Mill plays a central role in connecting smallholder producers with buyers while maintaining strict quality control. While most smallholders process coffee at the farm level, the mill enables cherry purchasing, experimentation with unique processing methods, and greater oversight from harvest through drying.

Although PNG coffee is typically washed, private ownership of a wet mill allows for natural (or dry) processed lots like this to be produced to order. For naturals, cherry is sourced exclusively from farms registered within a traceable supply chain. By fostering long-term relationships with smallholders, the Lahamenegu Mill supports consistency, quality, and innovation in Papua New Guinea coffee.