Description
Try seven different coffees from Papua New Guinea Carpenter Estates! 1/2 pound of each.
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:
Papua New Guinea – Carpenter Estates – Sigri Estate Kula AA
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.
Papua New Guinea – Carpenter Estates – Sigri Estate Kula Peaberry
Silky smooth and clean tasting, fuller bodied with a creamy mouthfeel. Lower acidity chocolaty cup with a sweet edge. We liked it best from a medium to dark roast, but with a little longer setup, light roast fans can find joy with these beans. Definitely a chocolaty cup profile with some cool nutty and herbal/spice 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. Cup starts sweet at lighter roasts but will turn semi-sweet as you pushing into medium or dark roasts.
Papua New Guinea – Carpenter Estates – Sigri Estate – Natural Processed
Sigri Natural is a very different, crazy unique lot!
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.
Light roast themselves, are pretty citric, sweet and floral with almost a red wine vinegar herbal like quality. Can tell this is a very slow dry natural. A longer setup rid the cup of more astringent features, takes almost 5-12 days of resting for these funky naturals to mellow. Medium roasts get much more chocolaty with fruity overlays, very tasty. No missing the fruitiness assuming you are pre-second crack. Medium bodied with just a pinch of citric/floral crispness. Although we liked all the roast points, darker roasts were our favorite with its crazy depth of flavors, strong semi-sweet chocolate tones balancing with a barrel aged red fruit.
Papua New Guinea – Carpenter Estates – Bunum Wo Kula AA
Good from light to dark. In general, the more neutral offering out of the three, smooth, big bodied & creamy with semi-sweet chocolate notes, nutty accents and a bit of lingering spice in the aftertaste. Lighter roasting will show hints of acidity, a sweeter almond/nougat/brown-sugar comingling with more herbal spice notes. Medium roasting gets the fuller body and more chocolate/malt with hints of spice. Darker roasting gets hefty bakers chocolate note with complimenting roasty-ness. Lower acidity cup overall but will show some crisp citric notes at lighter roasts, some floral characteristics as well. A little roasty/smoky tone into second crack but it will compliment the more chocolaty and nutty profile. A nice medium roast for drip brew, darker for espresso and cold brew. Lighter roasting will appeal to some for the sweet vs bold tones similar to African coffees.
Papua New Guinea – Carpenter Estates – Bunum Wo Kula Peaberry
Similar to the Sigri coffee but with just a pinch of brightness and no fruitiness, 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 minimal 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. Best served in the medium to dark roast levels but some will find joy at lighter roast points with a longer setup.
Papua New Guinea – Carpenter Estates – Kindeng Kula AA
Good from light to dark. In general, the strongest offering out of the three, smooth, big bodied & creamy with semi-sweet chocolate notes, nutty accents and a bit of lingering spice in the aftertaste. Lighter roasting will show some stronger citric acidity comingling with stronger herbal notes, a hint of chocolate, good depth of flavors but will be a bit sharp and herbal for most. Medium roasting gets the fuller body and more chocolaty toned cup with a hint of spice, unlike the other two, this will still have a little hint of citric, leaving it a bit sweeter tasting. Darker roasting gets hefty bakers chocolate note with complimenting roasty notes, no signs of the brighter cup profile at lighter roasts. Although its the brighter of the PNG coffees, it has medium to low acidity comparatively to other origins.
Papua New Guinea – Carpenter Estates – Kindeng Kula PB
The boldest tasting of the three peaberries, still silky smooth and clean tasting, fuller bodied with a creamy mouthfeel but with a bit of sweet spice in the cup. Lower acidity chocolaty cup profile with a sweet edge. We liked it best from a medium to dark roast, but with a little longer setup, light roast fans can find joy with these beans. Definitely a chocolaty cup profile with some stronger nutty and herbal/spice accents. If you roast before 2nd crack, which is preferred, one can balance in a hint of soft fruit acidity (similar to the Sigri) into the mix which is a big plus to the depth of flavor. Cup starts sweet at lighter roasts but will turn semi-sweet as you pushing into medium or dark roasts.
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