Tasting Notes: Tobacco, dried fruit, dark rum.
Papua New Guinea coffees are revered for their interesting acidity and high variety. Many New Guinea plantations are actually collections of traditional “coffee gardens,” small plots of as little as 20 plants grown alongside subsistence crops.
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. We bought this coffee to represent the East Asian section of the coffee world. It has traces of the earthy tobacco base tones prized in Indonesian and Indian coffees but it has so much more complexity, sparkle and cleanliness than is typical of that region.
Origin: Kenta, Goroka, Eastern Highlands Region
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