Viviato's complexity is capitalized on in the City+ roast range. Orange juice and vanilla, baking spices, and honey, jump out from the cooling cup. The mouthfeel is weighty, which lends to the complex finish. The aftertaste is laden with tangy citrus peel, tannic green teas, cacao nibs, and a fresh green herbs. City to Full City+. Single Origin Espresso.
"Bauka" is the name of the female run coffee farm group in the Aiyura Valley, Papua New Guinea. The group was founded in 2004 with a goal of giving women the opportunity to attain financial independence for themselves and their families using coffee farming as their vehicle. As a group, the manage over 30 hectares of coffee, split into small plots. There is lot separation in order to judge the different plots independently from one another. They have their own mill onsite, where all the coffees are processed, and they are then laid out to dry on raised beds. This is from "Viviato", one of the near half-dozen we picked up based on cup quality.
The dry grounds of Viviato have a cookie smell, like caramel chip and cookie dough, as well as a note of red raspberry. Adding hot water and the wet grounds give off a smell of toasted sugar and butter, a developed sugar sweetness. This PNG has a toothsome sweetness of brown sugar and honey, Swiss drinking cocoa, and a tangy note of orange peel. It's a solid, albeit "basic" profile when hot, opening up quite a bit more as it cools. Citrus juice flavors come out in the cool cup, along with vanilla extract note, a sort of frothed-juice sweetness of "Orange Juilius". There's a bittering citrus peel note too that lingers in the rather complex aftertaste, pleasantly combining with notes of tannic green teas, cacao nibs, and a marjoram note. As a brewed coffee, Viviato shows very well in the City+ roast range. Full City roasts are also quite sweet, and take on more layered chocolate complexity. This roast level and beyond work great as single origin espresso too.