Key Points about Papua New Guinea Kofi  

Flavor profile:

• Often described as sweet,  smooth, with hints of chocolate, nuts and sometimes a subtle fruitiness.

Growing conditions:

• Primarily grown at high altitudes, between natural canopy trees in the central highlands, leading to slower maturation and richer flavor development

• Grown by small farmers in tribal villages

Bean Type:

• Mostly Arabica beans, with a smaller percentage of Robusta

Flavor:

• Citrusy:   A bright citrusy bite

• Floral:   Floral notes

• Chocolate:  Chocolate undertones

• Berry: Berry-like aromas, such as raspberry or blackberry

• Stone fruit:  Aromas of stone fruit, such as plum or cherry

• Earthy, Papua New Guinea coffee has subtle earthy or vegetal undertones

Body:

• Papua New Guinea coffee has a medium to full body

• Papua New Guinea coffee has a satisfying robust mouthfeel

Acidity:

• A  pleasant balanced acidity

•  Fruity acidity

Growing conditions:

• Papua New Guinea coffee is grown in nutrient-dense soil

• Arabica coffee is cultivated in the Highlands region

• Robusta coffee is cultivated in costal areas

Processing:

• Papua New Guinea coffee is typically wet processed (washed)

Brewing:

• Papua New Guinea coffee is well-suited for drip or pour-over brewing

• Some beans are best for espresso or cold brew