New Guinea coffees are grown within very rich, volcanic soils at an elevation of 3,000-4,000 feet. It has a great balance of heavy body to medium acidity. This bean produces a spicy sweet cup with floral notes and hints of cocoa and caramel on the finish. This very balanced coffee is indicative of the Jamaican Blue Mountain rootstock that was used for planting the original high-grown coffees of New Guinea.