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Aiyura, Eastern Highlands, Papua New Guinea

molasses golden raisin spice

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Light Roast

Beautiful, unique, and challenging hardly begin to tell the story of coffee in Papua New Guinea. Year after year, despite immense challenges, Nichol Colbran and his team produce what we consider not just the best coffee out of Papua New Guinea, but possibly the best out of the whole Pacific. This impeccably curated lot, selected specifically for Counter Culture, features notes of molasses, golden raisin, and spice.

KSA Kosher


Typica, Bourbon, Arusha

Counter Culture only roasts the coffea arabica, but, under the species of arabica, we buy dozens of different coffee varieties from around the world. Learn more about varieties here.



Processing is the method to turn the fruit from a coffee tree into dried green coffee ready for roasting.


1,600–1,865 meters

This refers to the elevation at which this coffee was grown.


Through late-January 2021

This refers to the amount of time this coffee will be available for purchase at Counter Culture. Availability is determined by supply and also when the coffee tastes the freshest.


The highlands of Papua New Guinea are so remote that outsiders did not venture there until the early 1900s, which meant that the country as a whole was a late-comer to the production of coffee. While the small country of Papua New Guinea is renowned for its remoteness and its rich cultural diversity—the country boasts more than 800 languages and indigenous tribes—it is also increasingly becoming recognized for its high quality coffee, some of which comes from the Baroida farm.

Baroida was founded by Ben Colbran and his wife Norma in the early 1960s, which up until 1965, with the help of the local Tairora tribe, mostly cultivated sweet potatoes and other subsistence crops. Located outside the town of Kainantu in the Eastern Highlands of Papua New Guinea, this area is characterized by rolling grasslands, and is known for its remarkable climate and great conditions for growing coffee. 

In 1965, Ben followed the government’s encouragement to plant coffee, making Baroida one of the first coffee farms in the area. The farm also served as a source from where many of the other growers in the area obtained their seeds to start their own farms. 

Ben owned Baroida until 1979, when he sold the land to a trust, leaving his son Nichol, in charge. Nichol oversaw the operation until 1991, when he left to work on other projects. Six years later in 1997, Nichol bought the land back, but found that in the short time he had been gone, the farm had fallen into disrepair. Fortunately, he immediately started to turn things around. In addition to Nichol, there are more than two dozen key employees with years of experience who make this high quality coffee possible.

In 2009, Nichol fundamentally changed how the coffee was sold by switching from larger commercial exporters—who would often just blend their amazing coffee into large undistinguished lots—to exporting the coffee himself. This shift resulted in Baroida becoming one of the most recognized farms in the entire country for quality thanks to a focus on traceability, lot selection, and refinement of processing. For the last few years, he has honed in on the way coffee is dried, milled, and exported. Now, Nichol is partnered with MTC/Sucafina as an exporting partner so that he can focus solely on coffee quality. This lot represents our years of collaborating with this hardworking team through all the challenges, and we couldn't be more grateful for and impressed by their dedication to producing the best coffee possible.

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