PGE | PNG ELIMBARI AA
Profile#2 Classic | Medium roast
Tasting Notes: Milk Chocolate, Brown Sugar, Butterscotch
IT ALL STARTS AT THE COFFEE FARM
Based in Simbu, Papua New Guinea's third-largest coffee-producing province, this special lot from Kongo coffee is made entirely from Smallholder farms; located within reach of their processing facility in the Chuave District. Elimbari began as a project to support these farmers, but with Kongo’s drive for quality, Elimbari has become one of the finest smallholder lots ever to be produced in Papua New Guinea.
Papua New Guinea
Simbu, Chuave district
Typica & Bourbon
DID YOU KNOW
Coffee farming in PNG and the region of Simbu has not been without its share of challenges in recent years. Persistent low coffee prices have been discouraging for many producing families in Simbu. This was originally what spurred the creation of the Elimbari line, as Kongo pay high premiums to their growers and suppliers, creating an incentive to maintain high- quality coffee production in the region. This, in turn, helps support farmers’ families, improving their lives and allowing
Price paid by Driftaway (per pound avg. across Feb 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 16,054 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This coffee is from smallholders based in Simbu, in the Papua New Guinea Mountainous Highlands.
AVERAGE CUPPING SCORE
SCAA Cupping Score
22 x 60 kg
Length of producer relationship
50% (since 2019)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. from Feb 2 to Feb 23, 2020 at Pulley Collective in Red Hook, Brooklyn. 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.
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.