Baroida

Get to know this coffee in detail

Ben Colbran was a pioneer of coffee cultivation in Papua New Guinea. In 1963, he purchased the 242-hectare Baroida Estate and began by growing fruits and vegetables, gradually saving enough to fulfil his lifelong dream: a coffee farm.

This coffee has been processed using a classic natural method. After harvesting, the ripe cherries are carefully selected and spread out on raised beds, where they are left to dry under the sun for several weeks.

During this time, they are regularly turned to ensure even drying and to prevent mould or unwanted fermentation.

This process allows the sugars and compounds in the fruit’s pulp to infuse into the bean, resulting in a complex aroma and a sweet, fruity flavour profile.

Meet the producer

Baroida: A Story of Heritage and Flavour from the Highlands of Papua New Guinea

Papua New Guinea may not be the first country that comes to mind when we talk about speciality coffee. Yet nestled in the mountains of the Eastern Highlands lies an estate that has become a benchmark for quality coffee in the region: Baroida Estate. This farm stands out not only for the exceptional quality of its lots, but also for the story of vision and perseverance behind it.

It all began in 1963, when Ben Colbran, originally from New Zealand, moved to Papua New Guinea with his wife and their three children. Driven by a dream of growing coffee, he acquired a 242-hectare plot of land in the Kainantu district. But, as with many great projects, he couldn’t begin with coffee straight away. Instead, he first grew fruits and vegetables — strawberries, broccoli and cabbage — to generate income, which he later reinvested into what had always been his true passion.

Over time, Ben was able to gather the resources needed to develop his coffee farm, which he named Baroida, in honour of an ancestral spirit that, according to local tradition, lives within a large rock that has remained unmoved in the middle of the river — even during the most severe floods.

An Exceptional Coffee Grown in a Privileged Landscape

The farm sits between 1,700 and 1,850 metres above sea level, at the meeting point of the Lamari River valley and the Mount Jabarra range. This unique location, along with its volcanic soil, creates ideal conditions for growing varieties such as Arusha and Bourbon, which can be found in this natural lot from the 2024 harvest.

One of the greatest challenges Ben faced early on was adapting farming methods to the environment. The Kenyan method commonly used for planting coffee was ineffective in the wet highlands of PNG, where annual rainfall often exceeds 2,000 mm. The solution came in the form of drainage ditches between rows of coffee trees — a technique still used today under the direction of Nichol Colbran, Ben’s son, who took over the estate in 1997 after spending nearly his entire life on the farm.

Tradition, Innovation and Local Collaboration

Today, Baroida spans around 220 hectares of mature coffee trees and new plantings. The Colbran family also works closely with local smallholder farmers, offering support in processing and marketing. This collaborative approach contributes to the growth of speciality coffee in a region that, despite its potential, continues to face serious infrastructural and logistical challenges.

The lot we are proud to present has been processed using the classic natural method. After harvesting, ripe cherries are carefully selected and then dried on raised beds under the sun for several weeks. This method allows the sugars and flavour compounds from the fruit’s pulp to infuse into the bean, resulting in a complex aroma and a cup full of fruity, vibrant notes.

Tasting notes: tropical, sweet and creamy

In the cup, this coffee offers a sweet and balanced experience, with prominent notes of passion fruit and papaya, a base of black tea and caramel, and a touch of honey in the finish. With a smooth acidity and creamy body, it’s an excellent choice for anyone seeking a distinctive and flavourful espresso.

Baroida is more than just a coffee — it’s the story of a family who learned to read the land, adapt to its rhythms, and share with the world the very best of the highlands of Papua New Guinea.