TASTING NOTES

CARAMEL, COCOA, BLACK CHERRY

ROASTING

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.

MEDIUM-DARK

A solid, stable coffee from Papua New Guinea, we roasted this with our Bold Profile. The result is a coffee that is equally good as espresso, drip coffee or a pour-over. It’s perfect for the morning, when you want a hot and rich cup of coffee.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

WESTERN HIGHLANDS PROVINCE

The Nebilyer Valley , where this coffee was grown, has seen lots of violence in the past, as tribes and clans clashed with each other. Over the past 40 years, however, coffee growing has brought some economic stability and peace to this part of the Western Highlands Province.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

SMALL FAMILY FARMS

This coffee comes from many small family farms in the Western Highlands Province. The farmers bring their coffees to the wet factory in Korgua, where the coffee is processed and sorted into lots.

PROCESSING

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

VARIETAL

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

There are two varietals in this lot: Bourbon and Typica. They are the two oldest varietals of coffea arabica.