A Young Legend from the Pacific

Though New Guinea coffee has only been grown commercially since the 1950s, it has quickly earned a reputation as one of the most exotic and refined origins in the world. Our selection comes from a co-op of small farms, where traditional harvesting methods ensure a cup that is both sustainable and superior in quality. Because these farms are often remote and high-altitude, the beans develop a complexity that rivals the most established coffee regions on earth.

Creamy Body & Exotic Aromatics

This coffee is medium in acidity and body, offering a creamy mouthfeel that is perfectly balanced by a slightly perfumed taste. You will discover deep, comforting notes of caramel and malt, finished with a bright acidity and light citrus notes that provide a clean, vibrant snap.

• Sourced from Co-ops: Supports small-holder farmers who prioritize quality over quantity.
• Malty Sweetness: Provides a rich, grain-like depth that pairs beautifully with the caramel undertones.
• Exotic & Perfumed: Features a floral, aromatic fragrance that is unique to the volcanic soil of Papua New Guinea.
• 100% Arabica: Ensures a specialty-grade experience with a smooth, lingering finish.

Artisanal Small-Batch Roasting

At Berardi’s, we roast our New Guinea beans to a precise level to preserve their delicate floral notes while developing their creamy, malty character. This results in a sophisticated cup that is approachable enough for your morning routine but complex enough for a slow weekend pour-over. Experience the heritage of a modern classic with Berardi's Fresh Roast.