Country: Papua New GuineaRegion: Baroida, AiyuraVarietal: Arusha, Bourbon, Mundo Novo, TypicaFarm: Baroida EstateProcess: Washed + Anaerobic FermentationAltitude: 1,700 - 1,850 MASLCupping Notes: Grapefruit, Jasmine, Raspberry, White WineRecommended Roast:City to Full City
Good For:Pour Over, Auto Drip, Full Immersion, Espresso
Description: Baroida Estate Anaerobic is produced on the Colbran Coffeelands Estate in the Eastern highlands of Papua New Guinea (PNG), Coffeelands has not only a really great name, but quite a unique story behind it. In 1963, Ben Colbran, a New Zealand native moved to PNG with his wife, Norma, and their three children, Jill, Sandra, and Nichol. Colbran purchased a farm upon his arrival, and quickly used the farm to grow fruits and vegetables to make money quickly. He slowly saved enough to uproot the produce on the farm, and began planting coffee — what he had dreamed of growing all along! Ben sold the farm in 1979 and moved to Australia, but his son, Nichol decided to stay on the farm and work as the farm’s manager under the new owners. In 1997, Nichol bought the farm back, and has been the owner and director of the farm since then.
Meticulous separation for quality control helps maintain the high quality of the estate’s coffee. After careful sorting, cherry is sealed in Ecotact bags and anaerobically fermented for 36 hours. Next, coffee goes through disc pulpers and is washed clean pf mucilage. Once fully washed, it’s transferred to tarps and sun-dried, being turned regularly to ensure even drying.
The Colbran Family, and specifically Nichol, has put in quite the effort into the Coffeelands Estate, and it shows on the cupping table. We love seeing all off these new processes from different countries, and are happy to see it coming from Baroida Estate, but not surprised. This lot is refreshing and delicate. We get fruity notes of Graprefruit and Raspberry, with a floral quality of Jasmine, and a dense sweetness like White Wine.