TASTING NOTES

DARK CHOCOLATE, GRAHAM CRACKER, CARAMEL

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 ROAST

We roasted this selection with our #4 Bold Profile to enhance its inherent
qualities. The darker roast brings out the dark chocolate and caramel
notes, which are well balanced with flavors of graham cracker.

REGION

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

Amuliba

PRODUCER

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

Various small farmers

The story of the Highlands Plantation is very much the story of Papua New
Guinea’s independence. Coffee trees were first planted in Papua New
Guinea’s Amuliba region by colonists during the 1950s. When the country
gained its independence in 1975, many of the coffee farms that had been
established by colonists were transferred to local tribes. The Highlands
Plantation was turned over to 48 members of the Tsekaka clan in 1978 and
continues to be operated by the clan today.

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.

 Typica, Bourbon