Coffee production in PNG is largely done by small producers. This, paired with a general lack of infrastructure and logistic networks, are reasons why the country has only recently started producing specialties.

Despite this, an influx of investment and a focus on quality have seen the level of specialty production rise, and many producers have decided to shift their attention to products of higher value and for which it is easier to obtain better prices.

Coffee production is controlled by the PNG's coffee board, a governing body responsible for facilitating exports, and improving the vitality and quality of the entire supply chain.

Not only are the families themselves responsible for harvest, but they also manage all post-harvest processes. According to washed processing methods, coffee is sorted and pulped after harvest. Drupes are then fermented for about 36 hours. After washing the parchment grain, it is dried until it reaches a humidity of about 10.5%.