Papua New Guinea Baroida - Natural Process
Pineapple and dried papaya
Origin Papua New Guinea (PNG)
Region Eastern Highlands
Farm 220 hectares
Owner Colbran family
Washing Station Baroida Estate
Varietal Arusha, Bourbon, Mundo Novo, Typica
Altitude 1700-1850 masl
Papua New Guinea (PNG) is a relative newcomer to the specialty coffee scene. Considering PNG’s proximity to Sumatra, you’d be forgiven for thinking that coffees would be similar, but they’re quite different. Coffees from PNG demonstrate a bright acidity and winey fruitiness.
The remote locations of the nation’s smallholders, who produce 85% of the total coffee for the country, combined with historically poor infrastructure has made the transition to specialty difficult. Nonetheless, the country is working towards innovative solutions that will hopefully lead to better quality coffee and improve livelihoods for the nation’s smallholder coffee producers.
We’ve chosen two different processes from the Baroida estate that might tickle your fancy, a natural and a honey process. Take your pick, or pair them both together.
What does natural or dry process mean?
This is the most traditional process method. In this method, whole coffee cherries are left to dry in the sun. Leaving the fruit on the bean allows natural fermentation to occur. This results in the creation of complex flavours and sugars. This is a longer process than other methods, usually lasting 3-6 weeks. Naturally processed coffees have complex fruity notes. This one has taste notes of stewed strawberries, prunes and a winey acidity.
Try it alongside our honey process here
Check out our v60
brew guides as a starter point.