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A sweet, earth-toned coffee with herbal honey sweetness, accents of basil and fresh tarragon, a saturated green tea flavor, rustic palm and date sugars, tart citrus, and sandalwood aroma. City+.
|Processing||Wet Process Style Machine Washed|
|Drying Method||Patio Sun-dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Arusha, Bourbon, Typica|
|Appearance||.8 d/300gr; 16 - 19 screen|
|Roast Recommendations||City+ to Full City|
The Baroida Plantation, located in the Eastern Highlands of Papua New Guinea, was founded by Ben Colbran in the 1960s. Ben first purchased the land from a native man named Taro and they were amongst the first people to cultivate crops in these valleys. In 1965, the government encouraged the early settlers to start growing coffee as a long-term sustainable crop. Ben started to plant coffee trees becoming one of the first coffee producers of the Eastern Highlands The Colbran Family is now in its third generation with Ben_‹_s son Nichol and grandson Chris running Baroida plantation. Through either luck or good design, the Baroida plantation sits at the apex of the Lamari river valley and Mount Jabarra range. The plantation itself is at about 1700 meters amongst thousands of hectares of cleared land with former colonial coffee estates surrounding them (now run by native landowners) and flanked by mountains (up to 2300 meters) filled with small holder coffee producers. I visited last season, which was a large crop but a difficult one too. All the coffee came in a short time span, and the drying of parchment from the smallholder neighbors that the Colbrans buy from did not seem good, in my opinion. That is why this lot, from their own farm, seemed to have better picking and processing, since it is all done under the control of the estate.
This Baroida Estate coffee is a sweet, earth-toned coffee both aromatically and in the cup. There's some spiced notes in there too with a touch of aromatic woodiness, that in combination, give off a sandalwood aromatic quality. City+ brews have an herbal honey sweetness, accents of basil and fresh tarragon, and with a saturated green tea flavor. As the coffee cools the level of sweetness comes up and the layers of unrefined sugary notes have rustic appeal of palm and date sugar, and brown rice syrup too. There's a citrus quality to reminiscent of kumquat or overripe lemon that provides a nice counterpoint to earthy sweetness and mild spice, and the finish has hints of dried tropical fruit. City roast may be a little too light for this coffee and brings about a slightly drying aspect at the tip of your tongue.