Description
Our first Papua New Guinea Decaf and fresh as can be. This is wild wild west PNG coffee versus the Sigri and Kimel which are nice traditional estate models (although still wilder than most farms we would usually think of). Basically, coffee cherries funnel in every day to these operations, farmers and family members pick the cherry from everywhere they can – parks, natural areas, villages, small farms etc… They then bring the cherry to a centralized processing center, who judges the quality of the beans and purchases them assuming the quality is on par. Holds a little different cup profile than the estate coffees but wonderful in its own regard.
This is a organic certified coffee from the Chimbu Province in Papua New Guinea. This coffee was grown on the slopes of the mountainous region of Gunagnni in the SineSine district at altitudes of 1600 – 1800m and include Arusha, Bourbon, and Typica varieties. Simbu, officially spelled Chimbu, is a Highlands Region province in Papua New Guinea. The province has an area of 6,112 km² and the capital of the province is Kundiawa. Mount Wilhelm (4509m), the tallest mountain in Papua New Guinea, is on the northern border of Simbu. Simbu in the local dialect really means Sipuuuu, which means “thank you”. Simbu is located in the central highlands cordillera of Papua New Guinea. It shares geographic and political boundaries with five provinces: Jiwaka, Eastern Highlands, Southern Highlands, Gulf and Madang. It is a significant source of organically produced coffee.
To learn more about PNG’s unusual coffee industry, check out our recent blog article “The Wild West of Coffee Production.”
Tasting Notes: The cup is fuller bodied, lower acidity and rich. A bit more potent cup than many of the Central/South American decafs but retains that more creamy chocolaty cup profile. Hints of an herbal spice can be found making the cup a bit more interesting.
Roasting Notes: Easy to roast, a nice processing batch. Roasts fairly even and is tasty at a little fuller roast points. For a milder everyday drinker, a nice stronger medium roast (a little before 2nd crack) is good. Darker roasts (into 2nd crack) get bolder and a little more semi-sweet chocolaty but the roasty notes compliment the cup and darker roast fans will love it.
gary.knigge (verified owner) –
This is my favorite decaf of all the ones I have tried! This PNG was easy to roast. I took it to a medium – City+. I’ve been preparing as espresso either by itself or blended with a Mexican. It adds terrific earthiness and complexity of flavor to the cup. Really quite delicious. Even all by itself it is a delight to drink. Highly recommended!