Papua New Guinea

Baroida Estate Honey-Process

Pink Apple · Papaya · Sparkling

$21.00

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Coffees from Papua New Guinea have crisp acidity, rich earthiness levels, and are known to be spice forward. This honey processed offering is a good balance of all of those qualities. It has a range for those wanting to highlight more acidity and a tea-like body or for the taster that wants a dense concentration of rich earthly spices.

Those who enjoyed Boana will enjoy this slightly sweeter flavor profile of Baroida Estate. This honey processed coffee combines both spice-like complexity and pink lady apple skin.

Roast Level

Coffee Roasting Scale: 3

  • Coffee Details
    Producer

    Colbran family & neighboring farms

    Country

    Papua New Guinea

    Region

    Eastern Highlands

    Cultivar

    Arusha, Bourbon, Mundo Novo, Typica

    Years of Purchase

    1st Year

    Process

    Honey Processed

    Elevation

    1700-1850 Meters

    Harvest

    May-September

    Tasting Notes

    Pink Apple, Papaya, Sparkling

    Brew Method

    Iced Pour Over

    Brew Recipe

    Ratio: 1:17
    Coffee: 20 grams
    Water: 300 grams (100 grams of which is ice)
    Total brew time: 3:00 minutes

  • Farmlevel Story

    Farmlevel

    Ben purchased a farm in 1963 that was 242 hectares (or about 600 acres). He began planting vegetables like broccoli and cabbage on this farm and then moved strawberries and other fruits. It was through the sale of these that he saved for a sawmill as another source of funds. The funds from his sawmilling would help him get his coffee production up and running. Fast forward a bit; Ben grew his farm to be one of the most notable farms in PNG. He sold his farm in 1979 and moved to Australia. His son Nichol stayed and worked on the farm with the new ownership and oversaw its production for many years. In 1997, he purchased his family farm back and is now the owner and Estate Director of Colbran Estate.

    This coffee is honey processed, which does not mean it is coated in honey. It refers to the glistening in the sun formed by mucilage on the layer of the green coffee as it is drying. After carefully sorting coffee cherries, they are pulped on disk pulpers. Then, it dry-ferments in vats for upwards of 36 hours. Water is pumped into the vats in a circular motion to agitate the coffee and remove any remaining mucilage naturally. Coffee is then sun-dried on tarps, where it is turned regularly to ensure even drying.

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