ORANGE, KUMQUAT, CHOCOLATE
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.
LIGHT – MEDIUM
Citrus and chocolate are two sought-after flavors in coffee, and Papua New Guinea Bauka Blue combines both of them. We roast this to a balanced profile, allowing the citrus notes to dance atop the bean’s cocoa undertones.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The Aiyura Valley is home to Papua New Guinea’s Coffee Research Institute, which helps farmers in the country learn about effective and sustainable ways to grow coffee.
The farm & mill where the coffee cherry is grown & processed.
Bauka is a female-run coffee farm that supports its own mill. Founded in 2004, its mission is to give women financial independence through coffee farming.
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)
Papua New Guinea Bauka Blue 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, MUNDO NOVO, TYPICA, CATURRA
Like many farms in the area, Bauka grows several coffee varietals: Bourbon, Mundo Novo, Typica and Caturra.