Daga is a remote, landlocked region in Papua New Guinea, home to fewer than 10 000 people. With no roads, shops, or electricity, the only way in or out is on foot. In the 1950s the area produced hundreds of tons of coffee, but after independence the fragile links to buyers collapsed and many plantations were abandoned. Yet some family clans kept going — hand-picking and processing their beans even when no buyers were in sight and the nearest mills were hundreds of kilometres away, holding onto the hope that the next season might bring a new chance.

Daga’s coffee isn’t unknown because of quality, but because the region was cut off from the world for decades. Whatever beans did make it out were blended into anonymous lots, and the Daga name disappeared. Now, for the first time in decades, Daga coffee is available proudly under its own name, so you can experience the true taste of resilience.