Papua New Guinea Virgin Mountain - Green

$ 10.16

Country: Papua New Guinea
Region: Arona And Yonki Valley
Varietal: Arusha, Blue Mountain
Process: Washed
Altitude: 1,850 - 1,900 MASL
Cupping Notes: Tangerine, Honey, Oolong
Recommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Espresso

Description: Virgin Mountain coffee comes from the mountain ranges across the Tairora area, stretching into the Arona and Yonki valley and the Bilimoya area. Its name was given by the supplier of this unique coffee and refers to the untouched and remote mountain ranges of the area. Virgin Mountain coffee is supplied by Mr. Ben Akike, who started his business in 2016 and since then he has been a loyal supplier to Monpi Coffee.

Mr. Akike’s center of operation, Virgin Mountain Coffee LTD is located along the Obura Highway, approximatively a two and a half hour drive form Goroka town. It is a parchment buying operation and under agreement with a processor in Goroka where the coffee is processed into green beans and delivered to Monpi Coffee Exports.

Most of the coffee trees along the surrounding mountains are rather old. Coffee was introduced into these highlands from the Aiyura research station in the early 1950’s and a large number of this first trees in this area are still there.

The soil fertility in the area is excellent and limited to non-chemical fertilizers. Composted garden mulch or cherry pulp will be applied in coffee and food gardens. The absence of chemicals is quite practical in nature, as it is expensive and complicated to bring in the area: for many farmers, there is no easy access to roads. This rich loamy clay soil is predominant in the area, where most of the coffee planted is Arusha and Blue Mountain. The cherry is hand-picked by farmers and the pulping, fermentation and washing is done at their homestead. The parchment is sun dried before being delivered to the buying station.

Velvet Smooth Coffee - Papua New Guinea Virgin Mountain Beans

I love these beans. I have been roasting for almost three years now (about 2.5 to 3 years total), averaging 3 to 5 pounds a month—and sometimes more if I am prepping for a big event.

These green beans from Papua New Guinea, in Oceania, are some of my absolute favorites to roast and brew. Once roasted, the beans feel like velvet with a beautifully soft, smooth texture. When it comes to brewing, I have used them for both espresso (on my Lelit Mara X v2) and pour-over (on the Hario V60), and both methods turn out outstanding.

My roasts are generally 260 grams in and 220 grams out, taking them to a Medium to Full City roast level. Just a heads-up: these beans are quite chaff-heavy! Be prepared to empty your chaff container about halfway through the process to keep your roaster running smoothly.

I purchased a sample size bag, but will stock up soon as I can to keep these green beans on hand.