In 1720 Gabriel Mathieu de Chieu, a French Marine Official, took to Martinique three coffee cuttings from Paris. Only one of these survived the trip, and it was from this one tree that coffee growing began in the New World.

In 1937, Arabica derivative plants were shipped to Papua New Guinea by British planters and taken up along the rain forest paths to Mount Elimbari, where they were planted and forgotten for more than 70 years.

The Cafea Arabica thrived. Today, in small gardens high on the slopes of Elimbari Mountain, a startling new, larger and more dense coffee bean has emerged as the world’s most perfect coffee.

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