Beans: Kinden estate, Peaberry
Roaster: Home roasting
Roasting Degree: Full City
Origin/Area: Wahgi Valley, Western Highlands Province, Papua New Guinea
Grade: Peaberry
Screen: SC13up
Defect: ～10
Altitude: 1,550m ～
Variety: Typica, 10% of Catimor
Process: Washed, Sun dried
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
High, complex, fruity and nutty, sweet aroma, soothing, fresh, clean, Broma process cocoa, light touch of cacao beans, orange hidden, kumquat, lightly green, medium, smooth mouth feel, mild, mellow sweetness, rice malts, sesame butter, a touch of citric acidity, moderate flavor but memorable, lightly leafy, mint, Romaine lettuce, green grape, cocoa with a touch of mint as a long lasting after taste.
【Note】
Highly well balanced flavor with above average, but none of specific flavor/aroma impression noted. It is quite impressive to find beans fits multiple brewing methods and gives average high flavor. The brewing methods are, so far, Melitta, Harrio V60, Nel Drip, Siphon, and Moca pot.
Beans: Kinden Estate
Roaster: Namamame Hompo
Roasting Degree: Full City
Origin/Area: Wahgi Valley, Western Highlands Province, Papua New Guinea
Grade: AA
Screen: SC18
Defect: ～10
Altitude: 1,550m～
Variety: Typica, Under 10% Catimor
Process: Washed, Sun-dried
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Dark, mellow cacao aroma, Criollo varietal, orange, satsuma mandarin, a touch of caramel, clear, juicy, light texture, high tone acidity, fruity, lemony, citric, apple vinegar, coconuts sugar, american cherry, peach, plum, a touch of nutty sweetness, almonds, sheer tangy bitterness, fruity soothing-ness as a long lasting aftertaste.
【Note】
Established in 1965, Kinden Estate produce 1,000t per year in maximum. Well known New Guinean coffee, such as Arona or Sigri, has moderate acidity and rich flavor, which distinguishes it from Indonesian. Much of Papua New Guinean coffee is grown in the mountain highlands and on small plantations, but Kinden is one of exception in size. Regarding processing, Kinden is well equipped and managed to produce more consistent/clean coffee.
Beans: Paraka
Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: Mt. Hagen, Papua New Guinea
Grade: Prantation A
Screen: 17
Defect: None
Altitude: over 1,500m
Variety: Typica, Burbon
Process: Free Wahsed
Crop: 2009.
【Impression】
Mild, Medium ~ semi-dark body, well-balanced, round flavor. Summer tangerine like light, juicy, refreshing acidity with settled, well-harmonized sweet-bitterness, thin, smooth texture.
Well harmonized combination of bitterness and sourness, but not either of them: bitterness and sourness are evenly set on the base of light sweetness, fruity aroma like mango, a little bitter aftertaste.
Different sensations of sourness and bitterness are intertwined to create deep and rich flavor of this coffee.
【Note】
Papua New Guinea, Independen Stet bilong Papua Niugini, is located in the South of the equator and the North of Australia, consisted of over 300 islands over coral reef in South pacific. Coffee is cultivated mainly Western Highlands Province called Mt. Hagen, Golocka, Wau, Bantz area, the area where were blessed with volcanic ash soil, stable weather, and stable rainfall throughout a year.
We are happy to introduce "PARAKA", the high quality beans from this area.
★Note 2★
Originally written in 2011, this cupping post was hidden and slipped in other articles. I happened to find this so decided to bring it to the life.
Name: Papua New Guinea Sihereni
Roaster: Doi Coffee
Roasting degree: Full-city
Area: Goroka, Easterm Highilands, Papua New Guinea
Variety: Typica, Bourbon
Grade: N/A
Screen: S15
Altitude: 1,600～1,800m
Defect: N/A
Processing Method: Washed, Sun-dry
【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 3
Bitterness: 2
Richness: 2
【Impression】
Medium body, mellow sweetness, caramel, milk, vanilla, almond, orange like sheer top note, light texture, juicy, mild, moderate, clean, cacao, mild sweetness, Dutch cocoa like sweetness bottomed with thin layer of well-balanced bitterness and citric acidity, very natural, lemony feeling on top, juicy sweetness as a long lasting aftertaste.
Good for afternoon brake to calm down body & mental heat inside. Non coffee lover may like this flavorful but very moderate cup.
Beans: Sigri Peaberry
Roaster: Million Coffee, Kyoto
Estate: Sigri Estate
Origin: Wahgi Valley, Western Highlands Province,
Papua New Guinea
Varietal: Arabica, Kent
Altitude: 1500～2000m
Processing method: Washed, sun dried
【Impression】
Mid body, mild, spicy and fruity aroma as freshly picked fig, light touch, citric cent, watery texture, smooth sweetness, flat layers of sweetness, a very thin layer of bitterness hidden, juicy, sweetness oriented, a long lasting aftertaste with sweetness.
Very gentle, sophisticated flavor.
【Note】
Established in the 1950s, Sigri Estate is recognized as one of the world best estate to produce gourmet coffee. This estate has rapidly grown through especially COE, Cup of Excellence, gains high reputation.
In Sigri Estate, only fully ripe cherries are hand-picked and checked uniformity. These cherries are pulped on the same day followed by 3 days fermentation process. Washed every 24hrs, cherries are sun-dried. Quality control begins in the field.
