Mt.Hagen AA panga Coffee Farm
Areas of production：Mount Hagen, Western Highlands Province, Papua New Guinea
Coffee Variety：100% Arabica
（Typica, Bourbon, Arusha）
Harvest season: February to October
Processing method :Water-washed, Sun-dried
The maximum daytime temperature is about 30℃ throughout the year.
Mount Hagen is located at the foot of Mount Hazen, a 3834m high volcano that gives the area its name, and is surrounded by mountains at an elevation of 1670m.
In the morning and evening, the temperature drops to 11℃-12℃.
Mount Hagen is located in the southern part of the plateau, across a mountain range 2000m above sea level from the capital, Port Moresby. It’s located in the northern part of the Waghi Valley, which extends into the Highlands region of Papua New Guinea.
In 1933, the Leahy brothers, Australian explorers and gold prospectors, flew into Mount Hagen during a reconnaissance flight. It was the beginning of the connection between the Highlands and the West.
Later, Blue Mountain coffee seedlings were brought from Jamaica to the Mount Hagen area, and the area became one of the coffee bean production centers.
Every August, Mount Hagen hosts the Highland Show, a traditional dance performance, and the “Sing-sing Festival” with colorful traditional costumes.
Mount Hagen coffee is the highest quality coffee carefully grown and produced in Papua New Guinea.
PLT grade is A. The highest rank certified by the Papua New Guinea Coffee Coffee Industry Corporation Limited(CIC).
About Papua New Guinea Coffee New Grading (Standard-Arabica)
Screen size A is 18+
Beans size larger than 6.95 mm
A grade lots are marked by a balanced, uniform & clean cup. Body and acidity are distinct with rich fragrances and aroma.
| Quality | Description | Defect Count ※1 | Size Grade ※2 |
| A | Full, reasonably balanced, uniform, clean cup; well pronounced body and acidity; Rich and distinct fragrance and aroma | 10 | 18+ |
| B | Regular, uniform, clean cup; medium to high acidity and pronounced body; rich fragrance and aroma | 30 | 17+ |
| Y | May lack some uniformity in the cup; good acidity and body; some fruit or wine character; good fragrance and aroma | 70 | 15+ |
| Y2 | Irregular cup profile; fair acidity and body; no foul or foreign off flavor | 150 | 15 |
| Y3 | No foul or foreign flavor | 30% | 14+ |
※1 Max equivalent defects per KG
※2 Screen size ranges from 20 to PB (11-14)
※ A and B are secondary/category 2 defects only
※ Y to Y3 are primary and secondary defect CountPrimary and Secondary Defects
| A is NOW 18+ (Old system AA) | • Meaning that beans are larger than 7mm • Defect Count must be less than 10 |
| B is NOW 17+ (Old system A) | • Meaning that beans are larger than 6.75mm • Defect Count must be less than 30 |
| Y is NOW 15+ (Old system AX) | • Meaning that beans are larger than 6mm • Defect Count must be less than 70 |
| Y2 is NOW 15 (Old System X) | • Meaning that beans are approximately 6mm • Defect Count must be less than 70 |
| Y3 is NOW 14+ (Old System Y) | • Meaning that beans are approximately 5.56mm • Defect count within 30% per kg |
Remarks: A is the highest grade, following by B and then Y, Y2 and finally, Y3. Screen size naming has also been changed to reflect global standard by replacing letters with screen sizes.
