5 Lbs of Fresh Green Un-Roasted Arabica Papau New Guinea Coffee Beans
PAPAU NEW GUINEA
Milling Process: Washed Sun-Dried
Cup Characteristics
Bright Acidity, Delicate Body, Caramel, Malt and Light Citrus Notes.
Aroma: Caramel and Burnt Sugar Body: Round Acidity: Winey and Juicy
INFORMATION
PNG coffees are revered for their interesting acidity and variety. Notable for the mountainous topography of the island and the incredible cultural diversity of thousands of indigenous groups, historical changes in infrastructure have reduced the number of centralized coffee plantations typical of most coffee regions. Today, many PNG plantations are actually collections of traditional “coffee gardens,” small plots of as few as 20 plants grown alongside subsistence crops. With new processing methods being introduced, these already incredible coffees continue to grow in quality and consistency.
These plantations were originally set up by the Rural Development Bank, using modern farming methods. In the last 10 to 15 years, the plantations have been returned to the ownership and management of the traditional landowner clans, who do not use any chemicals or fertilizers in the production process.
The cherry is hand picked by the whole clan and then pulped on the same day and fermented in cement vats for 36 hours. After the fermentation process the coffee is washed with fresh mountain stream water from the nearby Aru River. The coffee is then sun-dried between 7 and 12 days, during which time it achieves its nice, even blue-green color.
The processing work is done by members of the surrounding villages, and the workforce varies from 20 people during the year to 60 people in the peak season (this does not include the cherry pickers). The total local community relying on income from coffee exports is between 10,000 and 12,000 people.