Papua New Guinea Bourbon Jam (Roaster's Special)

Papua New Guinea Bourbon Jam — A slow-dried highland natural with deep, jam-like sweetness. Roaster’s Special focuses on exceptional flavour and drinkability — coffees selected not for trends or technique, but for how deeply satisfying they are in the cup. Bourbon Jam is our interpretation of Papua New Guinea at its most indulgent: slow-ripened fruit, jammy sweetness, and comforting structure. Region: Papua New Guinea. Jiwaka & Western Highlands. Growing Area: Arufa & Kindeng. Variety: Bourbon, Arusha, Blue Mountain, Mondo Novo Elevation: 1,520 - 1,770 Masl Processing: Natural (Sun-Dried Whole Cherry) Flowering Period: October-December Harvest Period: April-October Soil Conditions: Sandy Loam Roast profile: Medium roast Flavour notes: Blackberry. Plum Jam. Dried Raisins. Cocoa. Acidity: Gentle, Round. Body: Medium Full, Jammy Tasting Experience As a Pour Over Papua New Guinea Bourbon Jam opens with a deep, comforting sweetness — think slow-cooked stone fruit preserves and dark berries warmed by brown sugar. The cup is smooth and layered, with gentle floral tones and a soft cocoa backbone. Acidity is mellow and rounded, allowing the natural sweetness to linger effortlessly through the finish. As an Espresso As espresso, this coffee becomes plush and indulgent. Jammy berry sweetness takes centre stage, supported by a syrupy body and subtle cocoa bitterness. The shot finishes long and smooth, with a lingering honeyed sweetness that makes it especially forgiving and highly drinkable. Farm & Processing Information The coffees of Arufa and Kindeng are shaped by Papua New Guinea’s unique highland landscape — a vast plateau framed by rugged mountain ridges, fertile soils, and cool, stable temperatures. These conditions allow coffee cherries to mature slowly, building depth and density before harvest. Coffee cultivation in this region traces back to the colonial era, when the land’s climate and soil were recognised as ideal for high-quality coffee production. Today, those on