Table of coffee origins - Oceania

Country/Region	Denomination	Notes
*Papua New Guinea*
	Papua New Guinea (general)	Modest, low-toned richness, moderate acidity like fermented apples. Often compared with Indonesian coffee, it is not as full-bodied or aromatic but possesses a buttery quality and great sweetness
	Sigri	Earthy body, not as full-bodied or aromatic as coffee from Sulawesi but as fruity as it
	Arona	Modestly rich taste, comfortably rich, with a fruity aroma and generally well-balanced
	Kimel	Full-bodied with a medium bright acidity. A wild cup with currant and chocolate hints
	Chimbu
*New Caledonia*
	New Caledonia (general)	A fair Robusta or Liberica. Often compared to Blue Mountains from Jamaica
	La Foa
	Leroy	The most famous origin
	Bourbon Pointu
Farino	Domaine Ida-Marc
*Vanuatu*
	New Hebrides
Tanna	Tanna	Full body and rich aromatics with a nutty taste, lacking bitterness
*Hawaii*
	Hawaii (general)	Handsome roast, fine smooth flavour, low in acidity, with good body. Rarely complex or fruity
Big Island	Kona	Mildly acid, striking character
Big Island	Kau
Big Island	Puna
Big Island	Hamakua
	Olaa
	Hilo
Maui	Maui
Maui	Kula
Maui	Waikapu
Maui	Kipahulu
Molokai	Kaulapuu
	Oahu
	Kauai
*Australia*
Queensland	Mackay	From Sri Lanka or Coorg Seed