Papua New Guinea – Carpenter Estates – Kindeng – Kula Peaberry

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.

$7.95

1217 in stock

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$7.95/lb

1 lb

$7.60/lb

2

$7.45/lb

5

$7.10/lb

20

$6.75/lb

60+ lbs

Description

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.

Tasting Notes:
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.

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 before 2nd crack. Dark roasts will impress dark roast fans but will burn out many tones that make this cup pretty stellar. Medium chaff levels and even roasting keeps it an easy to roast bean. Peaberries in air roasters can not move quite as well, might be good to slightly reduce batch size.

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:

Additional information

Weight 1.01 lbs
Arrival Date:

02/21/25

Lot #:

0020

Origin:

Carpenter Estate

Processing Method:

Washed

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