PAPUA NEW GUINEA

Papua New Guinea sits just south of the equator in the southwestern Pacific, and its coffee industry is still relatively young compared to its neighbours. Most of PNG's coffee is grown by smallholder farmers in the Highland regions, where volcanic soil, high altitude, and tropical climate create ideal growing conditions. The Typica varietal dominates here — brought over decades ago and now well-adapted to the terroir. Washed processing is common, and produces cups that are clean, structured, and often chocolatey with citrus-driven acidity. PNG is an origin to watch.

INDONESIA

Indonesia is one of the world's largest coffee-producing countries, split across major growing regions including Bali, Flores, Java, Sulawesi, and Sumatra. The country is historically known for its wet-hulled (giling basah) processing — a method born out of necessity in high-humidity environments, where beans go through multiple drying stages. But Indonesia's specialty scene is evolving fast. Producers like Rani Mayasari in West Java are pushing boundaries with washed, natural, and anaerobic processes that highlight sweetness and complexity far beyond what the traditional earthy Indonesian profile might suggest. This coffee is a great example of that new wave.