tHE WANTOK COFFEE GUIDE
Welcome to the Wantok Coffee Guide
Here, we explain how our specialty coffee beans
from Papua New Guinea are processed, roasted and brewed, and how to choose the right grind and method for your home.
Whether you prefer whole bean coffee, freshly ground coffee, espresso from a machine, or a simple moka pot on the stove, this guide will help you get the best from your roasted coffee.
Understanding the Process
Washed & Natural Papua New Guinea Coffee Beans
All Wantok coffee beans are sourced from Sigri Estate
in the Waghi Valley, Papua New Guinea.
​
Although the same cherries are harvested from the same estate, the processing method changes how the coffee tastes in your cup.
Natural Process
Expressive. Sweet. Layered.
​
In natural processing, the coffee dries inside the whole fruit.
As it slowly ferments during drying, sugars from the fruit influence the bean.
​
What this means in the cup:
Fruit-forward sweetness
Creamier body
More aromatic intensity
Longer, layered finish
​
This method creates a bolder and more complex flavour experience.
Ideal for those who enjoy sweetness, depth, and a more adventurous profile.
Our Roast Philosophy
Balanced, Not Extreme
We roast our coffee in England with one intention:
Freshness and to express the character of the bean without overpowering it.
Our roast style sits in the specialty range — developed enough to bring sweetness and body, light enough to preserve clarity and origin character.
This ensures:
The washed remains clean and structured
The natural remains sweet and expressive
Both perform consistently across espresso and filter
We do not roast for trend.
We roast for balance.
Brewing Methods
How to Brew
Specialty Coffee at Home
Brewing specialty coffee at home is about small adjustments.
​
The same Papua New Guinea coffee beans will taste different depending
on how you brew them, and how finely they are ground.
​
Here are a few ways to use your equipment, find yours and we will recommended methods
for preparing Wantok coffee beans in the UK.
​
​
Espresso Machine
Bold & Balanced Extraction
-
18g coffee
-
36g espresso yield
-
25–30 seconds
-
Fine grind
-
​
Best for: Whole bean coffee
​
Flavour:
-
Natural → Chocolate sweetness, ripe fruit, creamy texture
-
Washed → Bright citrus, clean finish
Adjust grind size slightly if extraction runs too fast or too slow.
how our family makes wantok coffee at home
In our family, specialty coffee
is brewed differently each morning.
Tom
Long Black
Water first
One double-shot Espresso
= Perfection
Sharon
Oat Coffee
Single-shot espresso
Hot water
Topped with Oat Milk
Topaz
Iced Latte
180 ml milk (cold)
Single-shot Espresso
Ice
Amber
Iced Oat Latte
with Honey
Single-shot Espresso
Tablespoon of Honey
Topped with Oat Milk
Ice