PAPUA NEW GUINEA KENTA - Dark Roast Coffee
Papua New Guinea has a smooth body, berry, clean, consistent, pleasant aftertaste, cedar, malt and tea-like notes.
Coffee is Papua New Guinea's second largest agricultural export. The majority of the coffee is grown in the highlands, covering a total of 210,000 acres of ground. Small farmers tend to grow the coffee alongside other crops and the product is mostly certified as 'organic coffee'.
Origin: Papua New Guinea
Region: Goraka, Eastern Highlands
Altitude: 1,600 m above sea level
Processed Method: washed, machine-dried
PNG coffees are revered for their interesting acidity and high variety. Notable for the mountainous topography of the island and the incredible cultural diversity of thousands of indigenous groups, historical changes in infrastructure have reduced the number of centralized coffee plantations typical of most coffee regions. Thus, many New Guinea plantations are actually collections of traditional “coffee gardens,” small
plots of as little as 20 plants grown alongside subsistence crops. With increased introduction of modern processing methods, these already incredible coffees continue to grow in quality and consistency. Kenta is the A grade offering from NGHCE. It is grown in the Eastern Highlands of Papua New Guinea on the outskirts of the town of Goraka at an altitude of 1600m above sea level. The cherry is handpicked by the whole clan and then pulped on the same day and fermented in cement vats for 36 hours. After the fermentation process the coffee is washed with fresh mountain stream water
from the nearby Tua River. The coffee is then sun dried to give it a nice even bluish colour, which can take 7-12 days.The labour in the processing operation is also from the surrounding villages and ranges through the year from 20 up to 60 people in the peak season (this does not include the clan cherry pickers). The total community in the area who rely on the coffee exports is around 10000 to 12000 people.