• Papua New Guinea - Namugo - Washed — Elusive Coffee, Adelaide specialty roaster
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Elusive Coffee

Papua New Guinea - Namugo - Washed

Papua New Guinea - Namugo - Washed

$17.00 AUD
$17.00 AUD
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Papua New Guinea Namugo is a washed, light-medium roast coffee grown by smallholder farmers at 1,400–1,900 metres in the Wahgi Valley, in Papua New Guinea's Eastern Highlands, and roasted to order in Adelaide, South Australia by Elusive Coffee. Cooked apple, caramel, and mild citrus and pecan over a rich, full body - a comforting, sweet espresso, black or with milk.

Namugo takes its name from the local Okapa dialect for the surrounding rainforest. Smallholder farmers deliver ripe cherries to central mills, where they're depulped, fermented for 24–48 hours, washed, and sun-dried. The region's diverse microclimates nurture Arusha, Bourbon, and Typica, yielding a cup that's sweet, clean, and structured for espresso.

Best for espresso: the light-medium roast enhances the full body and smooth sweetness. Dial in a fine grind and steady flow, and enjoy it black or with milk.

Elusive Coffee sources traceable lots and pays quality premiums that support sustainable farming. Roasted to order at our Adelaide roastery with stringent QA for consistent shots every time.

Free Australia-wide shipping on orders over $60.

Coffee details

Tasting notes
Cooked AppleCaramelCitrus
Roast
Medium-Light
Best brewed as
Espresso / milk
Process
Washed
Altitude
1400 MASL
Variety
Bor Bor, Ateng, Timor

Flavour profile

AROMATICS ACIDITY SWEETNESS AFTERTASTE BODY STRENGTH
Aromatics5
Acidity5
Sweetness6
Aftertaste6
Body7
Strength4

Brewing guides

Espresso

This Papua New Guinea coffee is great for espresso and milk-based drinks - expect cooked apple, caramel, citrus. Smooth and balanced.

Age best used: 14 days after roast. Dose: 18g. Extraction: 36–40g (2:1) in 25–35s.

Filter / Pour-over

Filter / Pour-over - the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.

Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 94 °C.

The “4” - sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.

The “6” - strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.

For this coffee: this lot is bright and aromatic - keep pours 1 and 2 even (60/60) to stay balanced, or make pour 1 bigger to push the fruit and acidity.

French Press

French Press Brewing Guide

Brewing Instructions:

  • Coffee Dose: 30g of freshly ground coffee.
  • Water: 450ml of water, heated to around 93°C (200°F).

Brewing Method:

  1. Grind the Coffee:
    Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
  2. Preheat the French Press:
    Pour hot water into the French Press to warm it up, then discard the water.
  3. Add Coffee:
    Place the 30g of ground coffee into the preheated French Press.
  4. Pour the Water:
    Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
  5. Steep:
    Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
  6. Plunge:
    After 4 minutes, press the plunger down slowly and steadily.
  7. Serve:
    Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot

Moka Pot Brewing Guide

Brewing Instructions:

  • Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
  • Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.

Brewing Method:

  1. Grind the Coffee:
    Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
  2. Prepare the Moka Pot:
    Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
  3. Add Coffee:
    Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
  4. Assemble the Moka Pot:
    Screw the top and bottom chambers together tightly.
  5. Heat:
    Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
  6. Watch for the Brew:
    When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
  7. Remove from Heat:
    Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
  8. Serve:
    Pour the brewed coffee into your cup and enjoy.

Questions & answers

Is PNG Namugo good for espresso and milk-based coffee?

Yes - Namugo is roasted for espresso. It's a washed Papua New Guinea single origin with cooked apple, caramel and citrus notes, and as an espresso roast it pulls a sweet, balanced shot that holds up in milk for flat whites, lattes and cappuccinos. The caramel sweetness carries through steamed milk while the apple and citrus keep it from tasting flat. It's a more aromatic, characterful option than a straight chocolatey Brazilian - a good espresso for drinkers who want a little brightness alongside the sweetness.

What does PNG Namugo taste like?

Cooked apple, caramel and citrus - sweet with a gentle brightness and the clean character of a washed coffee. Grown around 1,400 MASL from Bor Bor, Ateng and Timor varieties, it's more aromatic and fruit-tinged than a classic chocolate-forward coffee, but still sweet and approachable rather than sharp. Pulled as espresso it reads as caramel-sweet with an apple-and-citrus lift.

How should I brew PNG Namugo?

Namugo is roasted for espresso, so that's the home ground: pull it around 1:2 (≈18 g in, 36 g out) in 28–32 seconds and adjust to taste - it makes a sweet, balanced shot and a good milk coffee. It's also rich in a Moka pot or stovetop, and can be brewed as filter (medium grind, ~1:16, 92–94 °C) if you prefer it black, where the apple and citrus come forward. The product page has the lot-specific recipe.