The Kuta Papua New Guinea is sourced from smallholder farmers in the Upper Waghi Valley. The region has black volcanic loamy soil and a climate favorable for growing quality coffee. Receiving approximately 1,800-2,000 mm of rainfall per year with a dry season from April to August.
The coffee is processed at the Kuta Kofi mill. Smallholder farmers from Ambra, Kelewa, and Wurup bring cherry to the Kuta mill for purchase. The cherries are sorted and depulped before being fermented in vats for 36 hours. The coffee is washed 3 times and then brought to large sun-drying fields. The coffee is fully sun-dried on tarpaulins for 3 to 4 hours daily for a period of 5 to 10 days depending on weather conditions. The dry parchment is taken to the dry mill and placed in wooden conditioning bins where it is allowed to rest for 2 to 3 weeks prior to hulling. The result is a lovely coffee with chocolate, papaya, and toffee.