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Dark Roast and Espresso
Organic, Fair Trade, Rainforest Alliance Certified
|Papua New Guinea AA|
Papua New Guinea AA is a stunning coffee with the complexity and alluring flavor reminiscent of old-style Jamaican Blue Mountain.
|Offering a balanced cup with luminous acidity and superb aroma, the Papua New Guinea AA is a coffee cherished by those who prefer a smooth, richly flavored brew. Its acidity is restrained, a trait common to most Indonesian coffees. Full-bodied with tropical fruit notes earned in part by its high elevation—affording it a "Mile High" designation—this is coffee on a grand scale. Our Papua New Guinea is hand-harvested in the highlands where the elevation and bountiful rainfall create an ideal environment for exceptional coffee. We take this coffee to a "city" (medium) roast to bring its delicate flavors to the forefront.|
|Growing Region: Highlands
Elevation: Over 5,000 feet
Roast: City (Medium)
Papua (PAP oo uh) New Guinea, an independent state of New Guinea, lies in the eastern half of the rugged tropical island and enjoys an interesting coffee history. Seedlings from the Jamaican Blue Mountain region were imported to Papua New Guinea in 1927 and planted in luxuriant soil at elevations of 5,000 to 6,000 feet. The seedlings thrived and today this heirloom arabica coffee rivals the mild, mellow qualities of Jamaican Blue Mountain before Jamaica turned to higher-yield, less flavorful hybrid varieties of arabica.
Papua New Guinea's tropical coastline gives way to rainforests, but the central region consists primarily of highlands. Our Papua New Guinea is cultivated in the deep volcanic soil of those highlands. It unites high-altitude body with the clean acidity characteristic of gourmet coffee processed in the washed tradition of the region. An increasing number of coffee enthusiasts have gravitated to Papua New Guinea since one can indulge in the taste qualities that made Jamaican Blue Mountain famous without paying the Blue Mountain price.
|Papua New Guinea's luxurious body seems to exist precisely for the French press. The drip method will render a light-bodied and layered cup, while the vacuum pot will emphasize both flavor and aroma. This coffee's subdued acidity could produce an adequate shot of espresso as well.|
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