TEMPO.CO, Jakarta - Papua is known as a producer for a plethora of unique natural products, one of which is its Arabica coffee beans traditionally harvested from forests on the hillsides in the central highlands of Papua, spreading from the Bintang Highlands to Dogiyai District.

Arabica coffee cultivation in Papua was first introduced by missionaries in the 1970s who reportedly planted coffee trees to cover the operational costs of flying a small plane to the rurals of Sentani or Nabire. Eventually, the coffee became a commodity for the residents of Papua highlands.

This coffee grows on lands situated 1,600-2,000 meters above sea level. The high altitudes and low temperatures where the coffee crops are grown contribute to the unique taste once it reaches millions of coffee cups in the world.

According to Papuan Archaeological Center researcher Hari Suroto, this coffee is grown organically and “only rely on nature and manually handled by hand [in its post-harvest processes.”

However, he said the current global warming and climate change, made worse by land use changes, had affected the quality of the commodity as coffee grown in Papua was sensitive and prone to diseases. Proof for the global warming effects can be seen from the melting ice glaciers at Puncak Jaya,.

“The increase in temperature amid the climate change is feared to spark the emergence of more pests and diseases that can attack the Arabica crops,” he said.

In order to preserve it, low-temperatures on the highlands must be maintained, which was viable by preserving Papua’s tropical forests and land restorations. He also mentioned the possibility of cultivating Arabica coffee with better supporting plants that can reduce the direct exposure of sunlight to the coffee cherries and also help fix the area’s land structure.

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TEMPO.CO | RINI KUSTIANI