PNG Baroida Estate Washed Coffee

PNG Baroida Estate Washed Coffee

PNG Baroida Estate Washed Coffee
A coffee from PNG that shines through.



The specialty coffee scene in Papua New Guinea (PNG) is relatively new. The changeover has been tough due to the smallholders' distant locations and historically weak infrastructure. The country is working on creative solutions that will result in higher-quality coffee and better living conditions.

The most common drying methods include sun drying on raised beds or tarps, or mechanical dryers, the most popular of which is the Asaro dryer. In Papua New Guinea, many farmers crush and pulp their cherries at home using hand-powered pulpers.

The extensively utilized coffee seedling planting system in Papua New Guinea was borrowed from Kenya. As the company has increased in size and output, several modest adjustments have been made.

Papua New Guinean coffee is one of the country's most popular beverages. A French press or an espresso machine are traditionally used to make it. The French press, in particular, extracts all of the oils, allowing the fruitier, brighter side to shine through.




PNG Baroida Estate Washed Coffee is a single origin specialty grade coffee beans from Baroida Estate farm Eastern Highlands region in Papua New Guinea. This coffee is fully washed processed and roasted at a light level. This coffee has citrus acidity and a light body. Apricot, vanilla-like flavor with caramel and honey aroma.

The Baroida plantation is located at the apex of the Lamari river valley and the Mount Jabarra range. The elevation of the plantation is approximately 1,700 - 1,850 meters above sea level. In the 1960s, when the government allowed international agriculturalists to start farming, Ben Colbran founded it.


AX grade

The X and AX bean sizes are part of PNG's unique grading system. AX denotes that the lot contains beans with screen sizes of 14 to 17. This signifies that the size of the beans in an AX lot is around 5.5 and 6.75 millimeters.


Cherry is carefully sorted, pulped using disk pulpers, and then dry-fermented in vats for around 36 hours. After that, the coffee is sun-dried on tarps, where it is turned frequently to achieve even drying. To organically agitate the coffee and eliminate any leftover mucilage, water is pushed into the vats in a circular motion.



This coffee is perfect for pour over or French press. 

Method: Hand Drip
Water Temperature: 92℃
Ratio: 1:12.5 (12.5g coffee to 225g water)
Grand size: Medium
Blooming: 20-30sec, 30g water
Time: 2mins15sec
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