Papua New Guinea - Wahgi Valley Namugo, Washed
$6.18 per pound
Sold in 10-pound bags
Cupping Score | 82 |
Fragrance/Aroma |
Caramel, pecan, red apple, lemongrass, raisin, light molasses |
Acidity |
Preserved lemon, fresh squeezed orange juice |
Flavor/Nuances |
Dark chocolate, pipe tobacco, chocolate milk, Whoppers Candy, dried cranberry, praline, grape leaves |
Sweetness |
Maple syrup, toffee |
Body/Mouthfeel |
Heavy and tacky |
Finish/Aftertaste |
Marshmallow, herbal tea, clean |
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In Our Roastery
Papua New Guinea is an origin we look to for medium and darker roasted single origin offerings. It also serves as a perfect blending component in our Espresso for Darker Roasts. Coffees from the Indo-Pacific tend to add tremendous body to blends and can have lower perceived acidity. When this offering gets to the bottom of the bag, we will start looking at surrounding origins in the same region for a similar cup, but Papua New Guinea is a unique origin.
In Your Lineup
Papua New Guinea can have really lovely dried fruit and chocolate-like notes as a medium roast offering. When you push the roast darker you will taste more warming spices and pipe tobacco with bittersweet cocoa. A medium target on our larger production machines here at Mill City Roasters could be 405°- 415° while our darker roast levels settle around 419°- 423° at outliers of second crack. Finishing the roast just before the start of second crack helps us maintain some of the lovely citrus and malic acidity this coffee has to offer while still showcasing its rich and sweet qualities.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting a 0.5 kilogram batch.
0:00 | 380°F | Charge |
1:51 | Turning Point | |
4:49 | Green < Yellow | |
8:31 | First Crack | |
10:53 | 384°F | Drop |
Origin: Papua New Guinea
Region: Wahgi Valley
Variety: Arusha, Bourbon, Typica
Process Method: Washed
Altitude: 1400-1900 MASL
RoastPATH® ID: CI598-A02-0193
About
In the contemporary global coffee industry, Papua New Guinea is wholly unique both in how coffee is harvested and exported from the country. While there are some estates and plantations, most coffee production comes from smallholder farmers, each with around 1–2 hectares of land called “gardens” on which they grow small amounts of coffee along with whatever else a family or community might need for use or sale.
Sourcing coffee in Papua New Guinea poses unique logistical, cultural, and linguistic challenges. The country’s many indigenous populations are often very distinct from one another in terms of custom and language, and individual communities might comprise only a few hundred people, making communication and the cultural sensitivity required to do business here more difficult than in other coffee-growing regions.