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Slam Jam Papua New Guinea is a vibrant fully washed coffee from the Eastern Highlands, offering rich Nutella sweetness layered with juicy plum, fig, warming spice, and delicate floral notes.
This fully washed lot comes from the Virgin Mountain region in Papua New Guinea’s Eastern Highlands. Produced by smallholder farmers cultivating coffee in traditional “coffee gardens,” this coffee reflects the collaborative effort of communities farming small plots typically ranging from one to two hectares.
Most coffee in Papua New Guinea is grown by smallholder producers, often inter-planting coffee trees with shade species such as Casuarina and Albizia. Following the country’s independence in 1975, many large plantations were divided into smaller holdings, now managed by tenant block holders and supported by extended family labour systems.
The name Virgin Mountain refers to the unique and remote growing environment surrounding the Nori Kori Valley, where coffee trees grow along fertile mountain slopes and forest fringes marking customary land boundaries between the Kamano/Kafe and Gadzup communities.
Farm / Processing
This lot originates from various villages throughout the Nori Kori Valley, accessed via the Aiyura Valley from the town of Kainantu. Coffee trees are cultivated along primary forest edges across nutrient-rich highland terrain at elevations above 1,600 metres.
The coffee is fully washed, a process that enhances clarity and balance while allowing the character of the Arusha and Typica varieties to shine. Careful cultivation across small farm plots contributes to a cup profile defined by rich sweetness, layered fruit character, and delicate floral complexity.
Brewing Recipie
Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds
Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins
French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins
Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec
Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes
Origin Info
Coffee Overview
This fully washed lot comes from the Virgin Mountain region in Papua New Guinea’s Eastern Highlands. Produced by smallholder farmers cultivating coffee in traditional “coffee gardens,” this coffee reflects the collaborative effort of communities farming small plots typically ranging from one to two hectares.
Most coffee in Papua New Guinea is grown by smallholder producers, often inter-planting coffee trees with shade species such as Casuarina and Albizia. Following the country’s independence in 1975, many large plantations were divided into smaller holdings, now managed by tenant block holders and supported by extended family labour systems.
The name Virgin Mountain refers to the unique and remote growing environment surrounding the Nori Kori Valley, where coffee trees grow along fertile mountain slopes and forest fringes marking customary land boundaries between the Kamano/Kafe and Gadzup communities.
Farm / Processing
This lot originates from various villages throughout the Nori Kori Valley, accessed via the Aiyura Valley from the town of Kainantu. Coffee trees are cultivated along primary forest edges across nutrient-rich highland terrain at elevations above 1,600 metres.
The coffee is fully washed, a process that enhances clarity and balance while allowing the character of the Arusha and Typica varieties to shine. Careful cultivation across small farm plots contributes to a cup profile defined by rich sweetness, layered fruit character, and delicate floral complexity.
