Body and sweetness are showcased when using full immersion methods like French Press, flavors of torched sugar, unsweetened cocoa powder, and light blueberry accent note. City+ to Full City. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||July 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Arusha, Bourbon, Typica|
|Appearance||.2 d per 300 grams, 15+ Peaberry Screen|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
This coffee comes to us by way of the Kuta coffee mill in the Waghi District of Papua New Guinea. The coffee processed at the mill are from smaller coffee plantations in the area situated at just under 1600 meters above sea level on the low end. It's a wet processed coffee, meaning the coffee cherry and much of the fruit are stripped from the seed using depulping machinery, and then the seed still covered in sticky mucilage is submerged in water tanks where it ferments overnight, breaking down the remaining outer layer of fruit. The physical grade of this coffee is impressive, and I couldn't find a single full quaker bean in the few hundred grams of coffee I roasted. There's also very little silver skin left on the seeds, which makes judging roast development by physical color shade fairly easy.
This Papua New Guinea peaberry coffee has toffee/caramel sweet smells that transfer from freshly ground coffee to wet aromatics, and paired with roasted nut tones, have a confectionary quality that's a bit like caramel popcorn and candied nuts (ala "Cracker Jacks"). This carries through to the brewed coffee as well, and City+ roasting provides dark sugar and toffee sweet flavors with a slightly 'toasted' note,like torched raw sugar. Kuta Waghi is a bodied coffee, and both body and sweetness are showcased nicely when using full immersion methods like French Press, especially with City+ and Full City roasts where sweetness plays as prominent a role as bittering coffee roast tone. I get a slight dark berry note too in both roasts that roast that plays well off an emergent bittering unsweetened cocoa powder flavor. Unfortunately I didn't have enough sample to try as espresso, but these more developed roasts are sure to make a nice shot.