Description
Read More:
Papua New Guinea “The Wild West Of Coffee Production”
Papua New Guinea Carpenter Estates Coffee
Tasting Notes:
Silky smooth and clean. Medium 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.
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.
This season we went with what they call Kula processing. Kula processing means only washed processed beans; dried on raised drying beds and double screened via color sorter and double hand picked. We team up with our buddy Vikram to insure the best beans. Basically, it means the best of the best from Carpenter Estates.
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.
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 coffee. 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.
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:
djlevin (verified owner) –
If you like Southeast Asian coffees, this was a great example. Medium minus acidity, milk chocolate, full body and good crema. Great to play with darker roasts. Smoky on second crack, but my favorite is just after first crack, sweet chocolate and still a nice full body! One of my favorites. Hope Burman acquires more next crop.
Aaron Rupp (verified owner) –
This is a well balanced, complex cup of coffee.
Robert Warren (verified owner) –
I’ve been settled on this coffee for a while now, purchased 10 pounds then another 10 pounds. My preferred roast with this is just into second crack.
Kelly –
Fast delivery! Beans were very uniform with almost no culls. Roasted to just below city+ and it was an easy roast to do. Waiting patiently for it to out gas, it looks and smells delicious!
Kelly Van Arsdel (verified owner) –
This coffee is just incredible! Roasted to about 45 seconds after 2nd crack when oils are just apparent. Still retains some nice acidity while accruing a great smoky, roasted profile that has amazing depth to it. Lighter roasts have a bit much acidity for my taste. A rest of 12 hours is just fine. My new favorite coffee!
Karen L DuCharme (verified owner) –
My favorite go to for everyday drinking. Discovered to keep it just a tad over 1st crack; otherwise tastes burnt in my opinion.
paddynt (verified owner) –
By far my favorite daily drinker. Just past first crack.
Mike Norman –
This coffee is delicious. Drop time was 12:10 (4 seconds after second crack) @ 389F. Absolutely fantastic. I love it!
Tom (verified owner) –
Excellent after first crack is finished through just before 2c. I like to keep BT below 430.
Dean Hedin –
My second DIY roast. Light medium roast. Mild chocolaty, strong “melon fruity”.