Fermiers/ Farmers: Handful of extremely small producers
Origin / Origine: Jiwaka Province, Papouasie Nouvelle Guinée
Procédé / Process: Lavé/washed
Cherries are collected by trucks/agents sent by Paul within a 10-20 mile radius from his wet mill in Kuli. Cherries are delivered fresh to the mill, pulped, fermented for 2-3 days, then dried on long tarps for 7-10 days. Parchment is then trucked to Goroka in Eastern Highlands for final milling and export before delivery to the port in Lae.
Variété / Varietal: Peaberry of Bourbon, Typica, & Arusha
Notes: Pomegranate, Ferrero Rocher, nectarine, raisin
Grasse Matinée: faire la grasse matinée. rester au lit tard dans la matinée.
It's a name we'll be using to usher in a select group of coffees.
It's linked to the way the coffees make us feel. Coffees you want to drink sinking into your favourite chair on the weekend, or if you work from home because of covid, all week ; )
Not so funny jokes aside, this coffee is big, round, & full of beautiful complex sugars.
We tasted it and found: Chocolate covered pomegranate, nectarine, & some kind of lemon custard.
Getting coffee from Papua New Guinea to a finished product ready to roast over here in the west is no small feat. It exchanges hands a handful of times just to be prepped & put on containers. That said, it's taken us a while to score a PNG we wanted to drink day in & day out. This coffee is very special to us & there isn't much available. Grab it while it's here!
Jiwaka Province is one of the Highland regions at the eastern edge of the Western Highlands Province. This puts it between the two large collection centers of Hagen in the Western Highlands and Goroka in the Eastern Highlands. Jiwaka is where the Highlands begin to grow to higher peaks from the wider valleys of the East. Coffee grows in Jiwaka in the valley to the south of Mt. Wilhelm (tallest in PNG) and to the north of Mt. Kabangama (the 5th tallest in PNG). Coffees contributing to our Jiwaka lots are grown on very small farms (thousands of smallholders are needed to bulk up to a full container), who sell cherry to several wet mills that sell dry parchment to our mill partners in Hagen and Goroka. These are well established washing stations who must develop relationships with individual villages in order to allow their trucks to pick up fresh cherry. Due to the far distance between the farms high up in the many smaller valleys off the main valley, high quality cherry must be picked up by the wet mills' trucks. Otherwise, without adequate cooperative structures to promote quality processing in the farmlands, the fragmented and inconsistent drying and storage practices upcountry will lead to poor quality lots from these wet mills. Converting truckloads of fresh cherry (well selected, quickly transported and pulped before it rots) from a day's drive away to high quality lots is a feat in itself!