Solomon Islands

The Solomon Islands produces primarily Arabica coffee, cultivated in mountainous regions such as Guadalcanal, Malaita, and Makira. Coffee was introduced to the islands in the late 19th century, and it has since become an important cash crop for smallholder farmers. Most farms are family-operated, often covering less than one hectare, and rely heavily on shade-grown, agroforestry systems that preserve biodiversity while maintaining soil fertility.

Hand harvesting is standard, as cherries are picked selectively to ensure quality. Washed processing is the dominant method, producing cups with medium body, mild acidity, soft fruit notes, and herbal undertones. Occasionally, small natural-processed lots are produced for local consumption or niche exports.

Solomon Islands coffee is highly valued in specialty markets, particularly in Australia, New Zealand, and Japan. Despite limited production, it supports rural livelihoods by providing cash income to small communities and fostering sustainable agricultural practices. The combination of steep terrain, volcanic soil, and wet climate gives Solomon Islands coffee a distinctive profile that is both earthy and aromatic, with gentle fruitiness and clean finish.