Western Highlands - Papua New Guinea

We've run Mong Coffee before. It's always been worth coming back to.

Rexson Raguni has been building Mong Coffee in PNG's Western Highlands with a focus most producers in the region aren't positioned for yet. In 2024 he became the first in PNG to implement slow drying at exportable scale, extending dry times to stabilize moisture and protect cup quality over time. In a cash-driven economy where shortcuts are the easier path, he took the longer one. The results showed up in the scores, and the scores showed up in the prices. Neighboring leaders have started paying attention.

For 2025 Rex expanded shaded drying space and added natural processing alongside larger volumes of slow-dried washed. Raised beds, shade nets, and Rex on the patio with a temperature gun at every stage.

Region: Western Highlands, Papua New Guinea

Producer: Rexson Raguni

Process: Natural

Tasting Notes: Lychee, Longan, Papaya Wine, Rose

Varietals: Blue Mountain, Caturra, Mundo Novo

Roast Profile: Light-Medium Roast

Elevation:  1850 masl

Roast Date: 7/17/26

Net weight: 8.8oz | 250g

Why we rest our coffee

We roast on a Loring S15, and one thing we've learned is that our coffees need time. At least 2 weeks off roast, sometimes 3+ before everything really comes together.

It's not just us - we've had the same feedback from customers brewing at home. The sweetness, the clarity, it all shows up later than you'd expect.

So if you get a bag and the roast date is recent, give it some time. It's worth the wait.