Makira (San Cristobal), located in the eastern part of the Solomon Islands, is a largely forested island with a mountainous interior that provides suitable microclimates for smallholder Arabica coffee cultivation. Coffee production on Makira is modest and primarily found in the upland interior villages, where elevations range from 400 to 1,000 meters. The cooler temperatures, fertile volcanic soils, and partial cloud cover in these areas allow Arabica varieties—mainly Typica and Bourbon derivatives—to thrive alongside traditional subsistence crops.
Farming on Makira is almost entirely smallholder-based, with family plots intercropped with bananas, taro, cassava, and other staples. Coffee trees are typically grown under natural or planted shade, and management is low-input, relying on manual labor for weeding, pruning, and harvesting. Harvesting is done selectively, with cherries picked by hand at peak ripeness to ensure quality.
Processing is largely washed or semi-washed, depending on water availability and access to pulping facilities. Cherries are depulped by hand or using small mechanical pulpers, fermented in small containers, and then sun-dried on mats or raised platforms. Due to these small-scale and decentralized methods, coffee quality can vary significantly between communities.
Makira’s coffee generally exhibits mild acidity, light-to-medium body, and soft flavor notes, often with hints of cocoa, nuts, and gentle fruit or floral undertones. While production volumes are low compared to Guadalcanal or Malaita, coffee remains an important source of cash income for inland households with limited market alternatives.
Challenges include steep, rugged terrain, poor road access, limited technical support, and competition from other cash crops such as cocoa and copra. Despite these constraints, development programs and cooperative initiatives have occasionally supported local farmers in improving post-harvest practices, marketing, and quality consistency. The island’s natural environment and highland microclimates give Makira potential for producing distinctive small-lot Arabica coffees suitable for niche or specialty markets.
