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Vibrant red berry, citrus, and muddled fruit make up the opening of this coffee. The red fruit notes combine with notes of fermentation and dark chocolate to create a flavor similar to a cherry liqueur. The fruit notes become more prominent as the cup cools, but the cooling cup also reveals the more herbaceous overtones characteristic of Papua New Guinean coffees, particularly cacao nibs, cola nut, marshmallow, and pipe tobacco.

We’re incredibly happy to have another natural processed Papua New Guinean (PNG) coffee. We’ve been able to feature a relatively high number of coffees from Papua New Guinea over the past several years, which we attribute largely to the confluence of great coffee genetics, excellent terroir, and a renaissance in coffee processing. Widespread coffee production began in the early 1900’s in PNG and a huge portion of the coffee grown in PNG has its roots in the varieties of coffee brought in by missionaries during a period of time when bourbon and typica were exceedingly popular. Blue mountain, so popularized as to reach near synonymity with Jamaica, is one of the earlier Bourbon/Typica hybrids and is widely cultivated on PNG. Mundo Novo and Arusha are typica/bourbon hybrids that also produce excellent cups and were brought to PNG in the 1950’s. A lack of infrastructure held back the quality of coffee in PNG for most of the century following the introduction of these excellent varieties, but that has changed in recent years, which has allowed for the quality of the genetic stock to really shine.
This lot of coffee is unique in that natural processes from Papua New Guinea are few and far between as the cool wet climate in the Papua New Guinea highlands is not conducive to drying coffee with the fruit intact. This coffee was dried for a full month before being prepared for export. The drying process is the last step in the process of selecting only the highest quality coffee cherries from smallholder farmers.

We recommend using around a 1:15 brew ratio for this coffee. To highlight the fruit notes, it is best to use water around 200-202F for no longer than three and a half minutes.