Description
Try six different coffees from Papua New Guinea! 1/2 pound of each.
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Papua New Guinea “The Wild West Of Coffee Production”
Papua New Guinea Carpenter Estates Coffee
Papua New Guinea – Carpenter Estates – Bunum Wo Kula Peaberry
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 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 – Korgua Estate – AA Top Lot
Great from medium to dark roasts. 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 it will have some pretty powerful black tea like spice notes almost similar to an African. Anything even into the medium roast range is very 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 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 – Jiwaka Arufa – Natural Processed
Good at light roasts, or dark roasts, in the middle was a bit twangy. Lighter roasting will have a sweet edge, fuller body & stronger citric acidity accompanied with unique red fruit tones (think hibiscus & fruit skin), balanced with an earthy malt like contrast. Pushing the roast a bit gets more chocolaty and fuller bodied, still incredibly sweet and slightly fruity but less sharp and earthy, also will cut out most of the citric component. Darker roasts have a strong bakers chocolate tone, slightly smoky with an almost cherry like red fruit note popping out as the cup cools.
Papua New Guinea – Carpenter Estates – Sigri Estate – Natural Processed
Good from light to dark, very different tasting dependent on roast level. If you are a very fruit forward natural fan, sticking in the light to medium roast level is recommended. Contrary to many naturals, these beans rock at the fuller roast levels as well, touching or into second crack produces a very lively cup, not super roasty with incredible depth of flavor and good balance between light and dark tones.
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