5 LB PAPUA NEW GUINEA HIGHLANDS PEABERRY UNROASTED GREEN COFFEE BEANS - ARABICA

Description

5 Lbs of Fresh Green Un-Roasted Arabica Papua New Guinea Peaberry Coffee Beans
PAPUA NEW GUINEA PEABERRY GOROKA TSEKAKA
West Highlands
Milling Process:
Fully Washed
Cup Characteristics
Bright Lemon citrus acidity, Raisins, Sugar Cane, Chocolate,Graham Cracker
Aroma:
Caramel and Burnt Sugar
Body:
Round
Acidity:
Lively
INFORMATION
Tsekaka is both the language and the name of the tribal group that owns the Amuliba plantation, where this coffee comes from. The original plantation was started in the mid-1950’s by Norm Plant, an expatriate from Australia. Norm also planted the first trees on the neighboring Sigri Plantation, and was involved in the rapid growth of coffee cultivation in the Highlands region for years. The original plantation has grown significantly and was acquired by the Tsekaka clan in 1978. It currently functions as a coffee plantation and central processing facility for the region, with the owners purchasing cherries from local smallholders as well as growing their own.
PNG coffees are revered for their interesting acidity and variety. Notable for the mountainous topography of the island and the incredible cultural diversity of thousands of indigenous groups, historical changes in infrastructure have reduced the number of centralized coffee plantations typical of most coffee regions. Today, many PNG plantations are actually collections of traditional “coffee gardens,” small plots of as few as 20 plants grown alongside subsistence crops. With new processing methods being introduced, these already incredible coffees continue to grow in quality and consistency.
These plantations were originally set up by the Rural Development Bank, using modern farming methods. In the last 10 to 15 years, the plantations have been returned to the ownership and management of the traditional landowner clans, who do not use any chemicals or fertilizers in the production process.
The cherry is hand picked by the whole clan 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. The coffee is then sun-dried between 7 and 12 days, during which time it achieves its nice, even blue-green color.
The processing work is done by members of the surrounding villages, and the workforce varies from 20 people during the year to 60 people in the peak season (this does not include the cherry pickers). The total local community relying on income from coffee exports is between 10,000 and 12,000 people.