Description
Try five different coffees from Papua New Guinea! 1/2 pound of each.
Read More:
Papua New Guinea “The Wild West Of Coffee Production”
Papua New Guinea Carpenter Estates Coffee
Papua New Guinea – Carpenter Estates – Sigri Kula Peaberry
Silky smooth and clean. Lower acidity with good sweetness and balance. Chocolaty type cup of coffee with some very cool nutty and spicy herbal accents. If you roast before 2nd crack, which is preferred, one can balance in some melon and fruit acidity into the mix which is a big plus to the depth of flavor.
Papua New Guinea – Carpenter Estates – Bunum Wo Kula PB
Similar to the Sigri coffee these beans are pretty low acidity in the cup, very clean in its profile. Smooth, rich and chocolaty with some spice note accents. Most would call it a pretty sweet chocolaty cup with a bit of spice. Very smooth cupping this year with no herbal tones or earthiness. Medium bodied with a sweeter edge, a cup almost anyone would enjoy. Kind of like a Sumatra coffee without all the earthy funk.
Papua New Guinea – Carpenter Estates – Sigri Estate Kula AA
Best from a strong medium to dark roast. Smooth, big bodied & creamy with semi-sweet chocolate notes, nutty accents and a bit of lingering spice in the aftertaste. Lower acidity cup but will show some floral characteristics at the lighter roast points. A little roasty/smoky tone into second crack but it will compliment the more chocolaty and nutty profile.
Papua New Guinea Org. – Kainantu Konkua A
Best from medium to dark roasts but a decent cup from light to dark; medium bodied, lower acidity and rich. At light roasts it will have a lemony floral tone upfront along with hints of caramel, which is awesome but can have a slightly earthy/nutty contrast to it. Anything even into the medium roast range is pretty chocolaty and smooth with just a pinch of a spice note. Darker roasts get a bit fuller bodied and roasty with some nice smoky accents.
Papua New Guinea Nebilyer Valley AA
Great from light to dark, definitely the most “spicy” of all the Papua New Guinea’s. The cup is fuller bodied and a bit creamier, lower acidity and rich. At lighter roasts, a little acidity can be found which brings small notes of nutty, caramel and floral tones but will have some pretty powerful black tea like spice notes almost similar to an African. Anything even into the medium roast range is pretty chocolaty and smooth with just a pinch of a spice note. Darker roasts get a bit fuller bodied and roasty with some nice smoky accents.
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