Papua New Guinea - Kenta
Sweet and earthy with notes of melon, chocolate, and warming spices
|Fragrance/Aroma:||Apple cider, cinnamon, clove, orange, earthy, floral, savory|
|Acidity:||Malic, winey, green apple|
|Flavor/Nuances:||Melon rind, grapefruit, chocolate covered acai, ginger, granny smith apple, raisin, fig, date, red grape, fudge, spearmint, herbaceous, molasses|
|Sweetness:||Brown sugar, orange, date|
|Body/Mouthfeel:||Sticky and full bodied|
|Finish/Aftertaste:||Lingering, white wine|
$5.27 / lb
|Origin:||Papua New Guinea|
|Variety:||Arusha, Bourbon, Typica|
About this coffee
How we are we using this coffee:
Our go to with this lot is a light-medium or a medium-dark roast level. PNG has many uses in the roastery for us. It works great as a single origin, and as a blender for our darker blends.
On the lighter side of this roast you get a good amount of earthiness, acidity, body, and herbaceous qualities, but as you roast more medium-dark those herbaceous qualities get quieter and you get really deep sweetness, warming spices, and work as a really great dark roast.
Origin and/or producer information:
Kenta Plantation Mill is named after the community and village where it is located, about 4 hours away from Goroka town. The mill is a relatively new addition, built in 2011 and equipped with two four-disc depulpers and newly constructed fermentation tanks, where coffee is fermented for two days or more before being fully washed. The mill is located at 1,600 meters, but the farmers in the area live and grow coffee all the way up to 1,850 meters, some of the highest elevations in the region.
Local producers deliver coffee in cherry and blended with coffee grown on the plantation land. The majority of the coffee in this area is Bourbon, Typica, and Arusha. The coffee is separated into day lots and kept separate throughout the processing and drying. The coffee is depulped the same day it’s delivered, and fermented for 48 hours or more before being washed. It is dried on tarpaulins that are spread on a grassy field near the wet mill; it’s tended by local women, who rake and rotate the coffee as it dries, over a period of 6–9 days.
Roast profile recorded on an MCR-2 Digital
|4:59||Green > Yellow|
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