Tasting notes: Heavy bodied, Dried Fig, Green Grape, Plum, Green Tea, Cocoa Powder, Roasted Hazelnut, Moderate Acidity
Region: Simbai, Madang Province
Farm: Various smallholder farmers
Processing: Washed
Altitude: 1600-1900 masl
Varieties: Bourbon, Typica
Certification at origin: Organic
Background From Our Importer: Papua New Guinea’s mountainous terrain with amazingly fertile volcanic soil is excellent for growing rich, vibrant Arabica coffee but not very good for transporting it. As a result, many remote villages and smallholder coffee farms that make up 85% of Papua New Guinea’s coffee production are only reachable by foot or light aircraft, which is why air travel is crucial to get things moving. Many PNG smallholders process their coffee cherries at home with hand-powered pulpers, fermenting the beans for around 36 hours before washing off the mucilage and setting them out to dry. Specialty PNG coffee is well-balanced with mellow flavors, moderate acidity, and a full-bodied, buttery quality.
