Punch No. 1 Special Reserve Coffee, with its heritage originating from the Blue Mountain Arabica beans of Jamaica, is grown in Papua New Guinea at 6,000 to 8,000 feet above sea level.

Shaded under a rainforest canopy, covered in year-round mists in 80% cloud cover, an annual rainfall of 2,200 mm per year and temperatures ranging from 12ºC to 32ºC degrees (54ºF to 94ºF), Punch Coffee develops a larger more complex coffee bean.

Cool nights of the high altitude (some 16 degrees Celsius cooler than tropical heat at sea level) produces a dense coffee bean, that when roasted holds more flavour. The nutrient rich volcanic soils provide a source of nourishment for the plants and the development of the coffee fruit and beans.

Companion planted in small gardens tended by small land holders each plant is more closely cared for and when the time comes, each bean is individually picked when the coffee cherries are ripe.

The result is an extremely rare rich full bodied, high acid smooth fruity flavoured Arabica coffee.

Only selected coffee cherries of the right size and shape are hand picked when ripe and pulped on the same day. The pulped beans are fermented in wooden vats for 36 to 48 hours. Once fermented, Punch No. 1 beans are washed using the cool fresh crystal waters of Mount Elimbari to remove impurities. The beans are further fermented in wooden boxes and covered by banana leaves, sun-dried, hand-sorted and graded.

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