Spotted: A coffee that refuses to be forgotten.
From the misty highlands of Papua New Guinea’s Asaro district, where massive, thick-trunked trees have stood for nearly a century, Peter “Seed” Yayuho tends a living archive of Arabica history. Typica, Bourbon, Mundo Novo, maybe even K7—the varietals are a mystery, but the cup is unmistakable.
Fully washed and raised at 1,650 meters, this lot delivers tangerine and golden pear up front, a silky oolong tea mid-sip, and a finish that lingers like mulled wine and plum. It’s complex, elegant, and utterly singular. A collaboration between colonial-era roots and a farmer who refuses to stand still—planting shade crops, refining fermentation, and honoring the past while roasting toward the future.
