FLAVOR NOTES
Medium roast with delightful notes of a warm autumn cobbler filled with sweet peaches, apricots, creamy lemon and a honey graham finish.
FARMER NOTES
From its earliest introduction to present day, the arabica gene stock in Papua New Guinea (PNG) is considered to be one of the country’s strongest natural assets, not to mention one of the best-preserved typica lineage variety sets in the world. And these delicate genetics clearly thrive in PNG’s highlands, which are some of the most virgin and fertile on the planet.
“Nebilyer Valley” coffee is sourced from family-owned farms located in the Tambul-Nebilyer District, a vast highland expanse west of Mount Hagen. Each producer cultivates coffee on anywhere from 1-60 hectares of land. During harvest, cherry is collected in the field and brought to the wet mill, where a visual inspection is carried out and receivable cherries are weighed by producer. Cherries are then mechanically depulped and left to ferment underwater for 18 hours, after which the parchment is decanted, washed, transfered to another tank, and fermented again for 18 hours under fresh water. After the full 36 hours of fermentation is complete, parchment is carried to the adjoining fields where it is spread in a thin layer across long tarpaulins to dry in the direct sun.
PNG, like Kenya, commonly utilizes large conditioning silos for freshly-dried parchment, an extended resting phase prior to dry milling that allows moisture to equilibrate across the seed and for the water to bond more strongly inside, both of which promote shelf-stability. In the Leahy’s case, conditioning “boxes” are used, which are 50-foot tall vertical silos that sit together in a grid, like an ice cube tray, which are used to condition newly-dried parchment and blend day lots for container-load exports.
After conditioning, the coffee is dry milled to the specified screen size, passed through an optical color sorter, and hand sorted.
ORIGIN INFORMATION
Grower: Smallholder farmers organized around the Kuta mill
Variety: Bourbon, Typica
Region: Tambul-Nebilyer District, Papua New Guinea
Harvest: April-September
Altitude: 1350 meters
Soil: Volcanic loam
Process: Centrally processed, fully washed and sundried
Certifications: Conventional
Papua New Guinea Nebilyer Valley
Medium roast with delightful notes of a warm autumn cobbler filled with sweet peaches, apricots, creamy lemon and a honey graham finish.
Please note that these flavor notes come from the coffee as it is naturally grown and is not from any additives.
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