Papua New Guinea Korona Valley

Incredibly complex cup, buoyant body, and juicy mouthfeel. Papaya, orange, yellow plum, muscat grape: a wide range of fruit. Fades to bittesweet dark cacao in the aftertaste. Shimmering citric acidity. City to Full City.
Out of stock
88.7
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Oceania
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Apr 18 2016
Lot size 9bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Arusha, Bourbon, Typica
Grade A/X
Appearance .4 d per 300 grams, 15-18 Screen
Roast Recommendations City to Full City+
Weight 1
One of the first Papua New Guinea coffees for us this year, the Kainantu District lies in the eastern highlands of the country. This coffee comes via the government coffee organization, who in addition to setting up cherry buying stations in different growing regions, have their own test farms and produce six different seed cultivars available for local farmers to purchase. The farm in Kainantu is quite large, over 100 hectares, and when I visited there during the current harvest we discussed an option to buy their coffee. This is a peaberry separation and is mostly Bourbon variety with lesser amounts of Typica and Arusha, based on what I saw planted on the farm. The preparation of the green bean is very good: It has very few minor defects in the samples we pulled, spotting only a few partial quakers post roast. These peaberries have an elongated shape too, probably much closer to 16 screen size, which means they won't slip through the grid-drum roasters.
This Korona valley coffee is packed with fruit tones, the ground coffee showing a wide range and potency, and I get a strong sense of both stone and tropical fruits in light and dark roasts. These aromatic impressions gain strength with the addition of hot water too, and along with molasses and honey sweetness, veer into fruit-pastry territory aroma-wise. This coffee continues to impress in the cup, showcasing a wide range of fruited flavors: stone fruit, tropical, citrus, and more. A cooling City roast boasts overt notes of yellow plum, nectarine juice, muscat grape, and ripe papaya. It's an incredibly complex brewed coffee, and buoyant body and mouthfeel only add to the juiciness sensed in the liquor (think "Kerns" brand fruit nectar). The cup takes an interesting turn, fruit flavors shifting toward fine cocoa powder/dark cacao in the aftertaste. This especially rings true at Full City roast level, but even so in light roasts. A citrus-like acidity shimmers, propping up the complex nature of the cup, and tying together these two flavor hemispheres. We've been really impressed with the Papua New Guinea coffees from this particular group, and this is one of the last microlots of the season.