Lahamenega Red Mountain coffee is produced in the highlands of Papua New Guinea, where smallholder farmers cultivate coffee on steep mountain slopes at elevations around 1550 meters above sea level. The region’s volcanic soils, combined with abundant rainfall and cool night temperatures, create ideal conditions for slow cherry maturation and complex flavor development. This lot is grown primarily from Typica and Bourbon varieties, two classic Arabica cultivars that have long been part of Papua New Guinea’s coffee heritage. Farming is largely done by hand on small family plots, where coffee trees grow alongside subsistence crops. Once harvested, only fully ripe cherries are selected, ensuring consistent sweetness and clarity in the final cup. Unlike the more common washed processing found in Papua New Guinea, Lahamenega Red Mountain is produced using the natural process. Cherries are dried whole under the sun, allowing the fruit’s sugars and aromatics to infuse the coffee bean during fermentation. Careful attention during drying is essential, with cherries regularly turned to promote even moisture loss and prevent defects. This hands-on approach, combined with the region’s unique climate and elevation, results in a coffee with pronounced fruit character, balanced structure, and expressive aromatics that reflect both the land and the people behind its production.