Papua New Guinea Baroida Natural- Filter Roast


TASTING NOTES

Cherry
Pomegranate
Red Berry Jam

ABOUT THIS COFFEE:
A beautiful natural processed coffee from the Baroida Estate. Sweet and fruit toned, with tropical fruit toned aromas and flavour reminiscent of ripe cherries.

 

COUNTRY - Papua New Guinea
REGION - Baroida, Aiyura, Kianantu (Eastern Highlands)
ALTITUDE - 1700 - 1850 M.A.S.L
VARIETAL - Arusha , Bourbon, Mundo Novo, Typica
PROCESSING METHOD - Natural

COLBRAN FAMILY
The estate was founded by Ben Colbran in the 1960’s when the Government encouraged foreign agriculturalists to begin cultivating land throughout the highlands. Ben first purchased the land from a native man named Taro and was amongst the first farmers to cultivate coffee in these valleys. Today, Ben’s son Nichol runs the plantation.

Ben Colbran pioneered coffee growing in the Eastern Highlands, especially in Kianantu District. Colbran moved from New Zealand to PNG in 1963 with his wife, Norma, and their three children, Jill, Sandra and Nichol.

Colbran purchased a farm of around 600 acres (242 hectares) and due to the cost of the transaction needed to begin making money as soon as possible! He started with vegetables, such as broccoli and cabbage, and fruit, such as strawberries. These crops flourished in the highlands and were much sought after in the port city’s markets. With the money he earned, he would buy goods such as sugar, tea and flour that were hard to get in the highlands. In this way, he slowly saved enough money to set up a sawmill, which he saw as a better means of generating funds for his new coffee farm – which had been the dream all along!

From that time forward, Ben ran Colbran Coffeelands as one of the most notable coffee estates in all of PNG. His son, Nicol, who had lived in the country virtually his whole life, had helped him from a very early age. When Ben Colbran sold the farm in 1979 and moved to Australia, Nichol stayed and worked in the farm’s management under the new owners. Nichol has lived on the Colbran Coffeelands estate since age 6, when his family moved to Papua New Guinea. In 1997, he bought the farm back and has been the Owner and Director of the farm ever since.

Today the farm composes around 220 hectares of mature coffee trees alongside some sections of newer plantings. Colbran Coffeelands also works with farms and farmers in the surrounding region, offering processing and marketing support.

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body