One of the first Papua New Guinea coffees for us this year, the Kainantu District lies in the eastern highlands of the country. This coffee comes via the government coffee organization, who in addition to setting up cherry buying stations in different growing regions, have their own test farms and produce six different seed cultivars available for local farmers to purchase. The farm in Kainantu is quite large, over 100 hectares, and when I visited there during the current harvest we discussed an option to buy their coffee. This is a peaberry separation and is mostly Bourbon variety with lesser amounts of Typica and Arusha, based on what I saw planted on the farm. The preparation of the green bean is very good: It has very few minor defects in the samples we pulled, spotting only a few partial quakers post roast. These peaberries have an elongated shape too, probably much closer to 16 screen size, which means they won't slip through the grid-drum roasters.
I roasted this coffee to City, City+, and Full City for this review. It cups well across this spectrum, and I imagine will make a tasty brew on up to the beginnings of 2nd snaps too. For my taste, City+ and Full City are the absolute sweet spot, boasting an aroma of raw honey, with hints of dry fruit, roasted barley, and baking spices. CIty roasts sees more of an equal mix of toasted grain and sugars, still showing impressive sweetness and cleanliness. The cup echoes this sentiment, with a sort of custard-like sweetness when hot - caramelizing sugars and cream - and tea-like accents. As the cup cools, a fruited side emerges, allusions to white grape and golden raisin in City+ roasts, with honeyed sweetness underneath. Black tea notes pop out in the aftertaste also defining the tannic brightness, and the finish has a mouth-cleansing bittersweetness. Flavor profile of City roasts are even more tea-like, with a focused Sencha-like flavor, and a surprising cocoa aspect in the finish (surprising, given that the roast is so light).