Papua New Guinea coffee beans

Papua New Guinea coffee is dry and sweet, with a subtle sour taste. Small-scale coffee farms, widely distributed in alpine areas, have formed cooperatives, share water-washing processing facilities and generally produce after certification as organic farmers. Some coffee is grown and processed in large plantations, giving it a drier taste. Compared with coffee from Indonesia and Java, it has a lighter texture and an aroma that is not inferior to the acidity of coffee from Central and South America.

Aroma characteristics: Aroma| Flavor | Acidity | Sweetness |Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City |Fullcity | French | Italian Variety : Typica, Bourbon Processing Method :Washed Species : Arabica Flavor : Fruit-Apple, Flower, light body

Summary: An island country located at the western end of the South Pacific Ocean through the eastern half of New Guinea.

Capital: Port Moresby

Languages: Fijian, English

Climate: Tropical Rain Climate

Religion: Roman Catholic 22%, Christian

Production area: Highlands, Morobe, Chimbu

Varieties: Arusha, Bourbon, Blue Mountain, Typica, Caturra, Catimor, Other

Harvest period: May to August

Planting height: 1,300 m 1,900 m

Grades: AA, A, X,C, PB

Processing method: Wet-processed