CARAMEL, DARK CHERRY, COCOA
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 roasted this selecting with our bold profile, to enhance its body. The darker roast brings out the caramel, dark cherry and cocoa notes in the beans.
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 Western Highlands Province, 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 Papua New Guinea.
The farm & mill where the coffee cherry is grown & processed.
The Kimel Estate is named after the river it’s situated along, the Kimel River. The estate was started by an Australian in 1974, but today it’s owned and operated by aboriginal Papua New Guinea tribes (mainly the Opais). Because the estate is located on the Kimel River, it has plenty of water to wash coffee on-site.
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.
MUNDO NOVO, BLUE MOUNTAIN, BOURBON, TYPICA, ARUSHA, CATUAI AND CATIMOR
There are many different varietals in this lot:
- Mundo Novo, which offers a high yield without significantly sacrificing quality
- Blue Mountain, which is grown in Jamaica and Papua New Guinea
- Bourbon, which is one of the two original coffea arabica varietals
- Typica, which is the other of the two original coffea arabica varietals
- Arusha, which is grown in Tanzania and Papua New Guinea
- Catuai, which is known for its high acidity
- Catimor, which is a cross between Caturra and Timor