Cupping Notes: Caramel, dark chocolate, creamy, with hints of honey, citrus, mango, and guava
On the Big Island of Hawaii, you can stand on the beach with your feet in the Pacific Ocean and gaze at two massive snow covered mountains. It is the same on the island nation of Papua New Guinea, where the Owen Stanley Range of mountains with snowcapped peaks over 14,000 feet runs east-west through the country.
The Waghi Valley is situated at the base of these mountains and coffee is cultivated at 4600-5300 feet on many small farms. The crop produces coffee of deep complexity, and exquisite flavors.
We like our Papua New Guinea dumped from the roaster when the brown color is consistent and there is no oil on the bean- a medium roast. It is one of our favorites.
Photo: Coffee begins as a white flower, develops into a green fruit, which when ripe turns red (and sometimes yellow) and becomes a very sweet cherry. If you pick the coffee fruit when it is red and ripe, the inherent sweetness of the fruit transfers to the seed (the bean). High Altitude coffee harvested when ripe and roasted properly usually does not require any sweetening additives!