Origin : Papua New Guinea
Region: Eastern Highlands
Varietal : PSC-X
Growing Altitude : 1500 masl
Process : Washed
Cupping notes: visually burnt caramel crema – bold, full-bodied, rich dark chocolate and hints of black cherry
Mostly grown by tribes and small villages living on land which most people would consider uninhabitable. Shade grown, organically, in some of the most fertile untouched mountainous regions between Kainantu and Goroka, Papua New Guinea.
On arrival, European settlers quickly identified the perfect high altitude topographic and climatic conditions for the introduction of coffee and cacao. Plantations were quickly formed and allowed to mature. Coffee became the most popular of the commodities and export grew. This was primarily facilitated by the villagers unparalleled knowledge and expertise in the local growth of crops. The local villagers were employed by the plantations due to their knowledge and physical attributes.
Some villagers started taking cuttings and planting their first coffee allotments in the mountain. Having very little to trade other than vegetable crops, coffee was an opportunity to be able to trade a commodity to the outside world and bring in much needed daily items previously unobtainable.
This coffee is still being grown the same way as it was from the outset. Villagers tend to the coffee trees meticulously by hand, without fertilizer or pesticide, pruning and harvesting, season by season. All coffee cherries are picked at maturity ensuring only the best coffee crop is produced with minimal waste. They coffee is then either bagged to be sold as cherry, or wet processed and sun-dried then sold in parchment form. The villagers then carry the coffee to a buying location. These locations are manned at a certain time every week for regular sales. It can take some of the more isolated communities hours to carry the coffee on foot to this location over very inhospitable terrain! The coffee is then weighed and sold.
It is at this point that we transport the coffee to our facility where the coffee is processed in multiple stages. The stages include wet/dry processing, destoning, polishing, grading for size and density before the final product is bagged and shipped. Quality assurance of the product is monitored throughout.