Baroida Estate

Origin

• 🇵🇬 Papua New Guinea

Tasting notes

Character

• Bright
• Clean
• Funky

Our newest coffee, Baroida Estate, comes to us from Papua New Guinea, a relatively new comer to the specialty coffee scene. This specific farm, Baroida Estate, was started in 1960 by Ben Colbran, who came over from New Zealand when the government was incentivizing foreign agriculturalists to begin cultivating the PNG highlands. The name Baroida comes from the Baroida spirit that is believed to reside in a large river rock that sits in the middle of one of the large rivers that cuts through the estate. This rock has been a fixture in the river for ages and hasn’t budged despite harsh flooding that has washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. other rocks away. The Baroida plantation sits at the apex of the Lamari river valley and Mount Jabarra range and spans thousands of hectares. The highlands proved to be challenging for their coffee-growing methodology, which was adapted from Kenyan coffee-growing practices. With some minor adjustments, the Colbran’s estate has grown in size and output. The addition of shade trees has helped reduce the reliance on fertilizers and has helped keep weeds at bay. Of course, with more shade comes lower yields. Therefore, the Colbran’s established renovation and planting programs in order to meet future demand. After careful sorting, the coffee cherry is pulped and then dry-ferments in vats for approximately 36 hours. Following fermentation, water is pumped into the vats in a circular motion to naturally agitate the coffee and remove any remaining mucilage. Finally, the coffee is sundried on tarps, where it is turned regularly to ensure even drying. This coffee is a delight to drink! The bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. of this coffee are balanced with a pleasant aftertaste. During our cuppings, we were finding notes of pine nuts, cherry tomatoes, and basil. Origin : Kainantu District, Papua New Guinea What we taste : Pine Nuts, Tomato, Basil