Papua New Guinea - Kainantu Sero
Region: Kainantu Town
Varietal: Arusha, Bourbon, Typica
Processing: Wet Process
Altitude: 1600 m.a.s.l.
Dry Aroma: Strong scent of burnt sugar
Wet Aroma: Cooked Rice Sugar
We taste: Rice Candy, Marmalade, Dark Fruit
Papua New Guinea is often lumped in with Indonesian coffees. But it is distinct in nearly every way. Papua New Guinea occupies the eastern half of the island it shares with Irian Jaya, which produces only a small amount of coffee itself. It is a world away from Java or Sumatra, geographically, culturally, and in most aspects of coffee production. The many ethnic groups of PNG share nothing in common with the Bahasa-speaking peoples, or the many other Indonesian groups. And the coffee is not wet-hulled as many Indonesia coffees are; they are wet-processed, which might sound similar in name but is remarkably different in terms of the resulting cup flavors.
The farm where this coffee was produced in Kainantu Town is over 40 years old, part of a larger set of plantations that were privately held since the late 1960s. Mr. Sero stepped in and bought one of the estates about eight years ago, replete with a processing facility which was built to process all seven estates some time ago. The 42 hectare farm sits at 1680 meters above sea level, and is still planted in the original tree stock, Blue Mountain Typica and Arusha types. Mr. Sero dry ferments his coffee for 36 hours, perhaps lending to the fruited characteristics found in the cup. The coffee is dried on tarps, which is not ideal, however they put great care in keeping the area clean, turning the coffee regularly to facilitate even drying. There is an old dry-mill on the premises too which is not currently in use, but perhaps an investment in the future. I found the final sort of this coffee to be pretty nice, consistent bean size (approx 15 - 17 screen), and with very few quaker beans. You can easily identify and pull out quaker beans because they are yellow, and look unroasted. These are unripe cherries that made it through processing, a common occurrence in small numbers.
This coffee is all sweet and balanced, clean PNG. Syrupy sweet, bubblegum accent, Botan rice candy, orange marmalade aroma, and mild, black tea-like acidity.
We roast our coffee every Sunday and Tuesday. Our beans are roasted to order as we want to produce the best to our coffee drinkers.