Description
New crop arrival from our friends at Carpenter Estates! AA is their top rated, best sort from the crop. Often the most sought after, but also the most expensive. Worth every penny in our minds.
All coffee bearing the Carpenter Estate name is grown at over 5000 feet elevation. All of their Estates considers soil and water conservation as a priority, and, the plantation is bird and eco-friendly. The plantation employs a medium density shade strategy, using two types of shade trees. This promotes even ripening of coffee cherries and provides habitat for at least 90 species of birds.
These are washed processed Arabica coffees. Quality Control begins in the field; Cherry coffee is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking.
Read More:
Papua New Guinea “The Wild West Of Coffee Production”
Papua New Guinea Carpenter Estates Coffee
Tasting Notes:
Good from light to dark. 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.
Roasting Notes:
Good almost anywhere – i would still avoid real light roasts for you will find a bit of raw acidity and underdeveloped darker tones. City plus to as dark as you want to go. To see it shine, keep it closer to 2nd crack than first. An awesome darker roast cup, great for espresso, cold brew, or a more stout like drip coffee.
The quick story of Papua New Guinea Sigri/Bunum-Wo/Kindeng: one can clear up a lot of information when you get on the ground somewhere. What I and many others thought was a farm “Sigri Estate” is really just a section of the larger Carpenter Estates – Sigri being only one of the areas of the estate (easily the most famous). The other two are Bunum Wo and Kindeng. Each of the three produces a stellar cup with slightly different tastes; PNG being full of microclimates really puts a different spin on each section. Each one is like its own village situated right next to each other, with separate wet mills, drying fields, nurseries, living quarters, and schools, for each of the three sections. They do share a couple facilities (dry mill, bagging, trucking to port) and many staff.
Each of the three sections of Carpenter Estates has separate fields for different strains and top-notch agronomists to grow the best beans. Most of these folks have coffee in their blood. Being a part of the coffee here is a birthright for them (seen as a cradle to the grave philosophy). Great pride all around.
Read More:
Papua New Guinea “The Wild West Of Coffee Production”
Papua New Guinea Carpenter Estates Coffee
These Carpenter Estate coffees are gems – nothing like your traditional PNG coffees. Almost a 0 defect screen with immaculate processing. You can just look at the beans and see the care and time that went into them.
A fermentation process follows, for a period of three days broken every 24 hours by washing – but unlike most other brands, the Carpenter process follows this by total immersion in water for a further day, which creates a superior coffee. Careful conditioning of 21 days is followed by hulling, grading, color sorting and finally hand sorting. This combined with rigorous quality control before packing produces the finest green bean for which Carpenter is renowned.
All grades are then continuously sample-roasted and liquored by experts. This provides a final check on the quality of the green bean product, and is a practice unique in Papua New Guinea.
Quality Control At Carpenter Estates:
Non-edited Wet Mill Running At Carpenter Estates:
Elementary School At Sigri Estate:
bcockman (verified owner) –
I’m very thankful I saw the email advertising for this. I was intrigued and now I’m verry glad to have this under my belt as one I want to keep in rotation. I roasted to a medium-light for my espresso. It was so smooth and a little flora as a stand-alone shotl. Making an iced latte out of it opens up the sweetness with light chocolate notes and is so delicious first thing in the morning. The green bean quality and size consistency is top. Thank you Burman.
Espresso Only
8oz roast
SR800 w/extension tube (no other mods)
Bean Cooler
Texguy (verified owner) –
Dang good cup. Slightly earthy in a good way that surprisingly reminds me of Jamaica blue mountain. ~30 seconds after the end of first crack in a fresh roaster with extended chamber maintaining 478° from FC to the pull. 250g green to 210g roasted. Pushing more heat in the beginning of the roast will give you more control of FC and pull times. Debating on ordering more for the winter.
John G Turner (verified owner) –
Read the description from Burman. And it is spot on. I love this coffee. It has become one of my favorites. Buying more……
Jeff S (verified owner) –
This coffee has an amazing creamy texture, it tastes of cocoa against a nutty background. Hands down the best PNG I’ve had in over twenty years.