Papua New Guinea Arokara

Tasting Notes

FLAVOR: Juicy, Floral, Mango, Honey

BODY: Full

ACIDITY: Medium

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Recommended Roast Level

Light

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About the Coffee

This is another Eastern Highlands province coffee, which is where the best Papua New Guinea coffee tends to comes from. This co-op is called Arokara and consists of families who lovingly grow coffee in their backyard -- as few as 20 plants -- getting a lot of attention throughout the growing season.

This bean is the grade called "Mile High" which essentially means it is A sized, which means, it's not quite as big as AA, but at least they are sorted and they are consistent.

This bean is very complex in taste, juicy, with both floral and fruity notes like mango and paypaya, and some honey, and maybe some orange juice mixed in. It is on the sweet side, very full body. It's a coffee for someone looking for something special and unusual.

This is very much a light-roast coffee. A little darker and you get more papaya and orange juice.

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These plantations were originally set up with modern farming methods by the Rural Development Bank. In the last 10 to 15 years, the plantations have been returned to the ownership and management of their original landowner groups, who do not use any chemicals or fertilizers in the production process. The cherry is hand picked by the whole group (or clan, as they’re called locally) and then pulped on the same day and fermented in cement vats for 36 hours.

After the fermentation process, the coffee is washed with fresh mountain stream water from the nearby Aru River and then sun dried until it reaches the nice, even blueish color that coffees from the area are known for. The drying process can take between seven and 12 days.