PBC | Papua New Guinea Bena Korofeigu
Cold Brew Bold Profile | Medium-dark roast
Tasting Notes: Caramel, Earthy, Rich
IT ALL STARTS AT THE COFFEE FARM
This coffee was grown by members of the Korofeigu farmer group in the Ungai-Bena District of the Eastern Highlands Province. The cooperative consists of 249 members growing arusha and bourbon varietals on a total area of 220 hectares (543 acres). The coffee is cultivated in the valley and stretches into the mountainous area of the Bena region.
Korofeigu is made up of 249 smallholder member households who farm an area of 220 hectares (about 543 acres). The land is at a relatively high elevation, going up to 1900 meters (over 6000 feet), and has high humidity and loamy soil.
TRACEABILITY
COUNTRY
Papua New Guinea
PRODUCER
Korofeigu farmer group
REGION
Bena Bena Valley, Eastern Highlands
VARIETAL
Arusha & Bourbon
PROCESSING
Washed
ALTITUDE
1400 - 1800 meters
DID YOU KNOW
Smallholder farmers produce over 85% of PNG's annual coffee crops, making coffee a crucial source of income for more than 2.5 million Papua New Guineans.
PRICE TRANSPARENCY
$3.54
Price paid by Driftaway (per pound avg. across Feb 2020 coffees)
$1.40
Fair Trade price per pound
$1.50
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
The high humidity of the Highlands gives the coffee its earthy flavor, and taken to this roast level, the sweetness transforms into honey and caramel. Due to the larger size of these beans, we start with a much gentler heat at the beginning of the roast during the drying phase to encourage them to dry evenly.
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
30 x 59 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 6th December to 29th December in Long Island City, Queens. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.