CARAMEL, LEMON, SPICY
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We approached this selection with our balanced profile, in order to showcase the beans’ diverse notes of caramel, lemon and spices, and add a little body to the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Coffee production in the Western Highlands of Papua New Guinea, which lies adjacent to the Wahgi Valley, is a year-round effort. This lot comes from the region’s main harvest, which takes place between February and July. Smaller fly crops are harvested between August and January.
The farm & mill where the coffee cherry is grown & processed.
KORUGA WET FACTORY
Papua New Guinea has been plagued with wars between tribes and clans, which has kept the Western Highlands in an unsettled state. Tensions are cooling now, and recent years have been more peaceful. Because of the violent history in the region, though, few large farms have been developed.
Thus, most coffee in the area is grown by small, individuals farmers. This lot was collected from several small farmers and processed at the Koruga Wet Factory.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
BOURBON and TYPICA
Bourbon and Typica are considered the two original coffee varietals.