Papua New Guinea Kainantu Sero

An all around sweet, clean PNG. Syrupy sweet, bubblegum accent, Botan rice candy, orange marmalade aroma, and mild, black tea-like acidity. City to Full City. Wilder espresso option.

In stock
  • Process Method Wet Process
  • Cultivar Bourbon Types, Typica Types
  • Farm Gate No
Region Kainantu Town, Eastern Highlands
Processing Wet Process
Drying Method Patio Sun-dried (on tarps)
Arrival date December 2018 Arrival
Lot size 90
Bag size 60 KG
Packaging GrainPro Liner
Cultivar Detail Arusha, Bourbon, Typica
Grade Estate
Appearance .7 d/300gr, 17-19 Screen
Roast Recommendations City to Full City
Recommended for Espresso Yes

The farm where this coffee was produced in Kainantu Town is over 40 years old, part of a larger set of plantations that were privately held since the late 1960s. Mr. Sero stepped in and bought one of the estates about eight years ago, replete with a processing facility which was built to process all seven estates some time ago. The 42 hectare farm sits at 1680 meters above sea level, and is still planted in the original tree stock, Blue Mountain Typica and Arusha types. Mr. Sero dry ferments his coffee for 36 hours, perhaps lending to the fruited characteristics found in the cup. The coffee is dried on tarps, which is not ideal, however they put great care in keeping the area clean, turning the coffee regularly to facilitate even drying. There is an old dry-mill on the premises too which is not currently in use, but perhaps an investment in the future. I found the final sort of this coffee to be pretty nice, consistent bean size (approx 15 - 17 screen), and with very few quaker beans. You can easily identify and pull out quaker beans because they are yellow, and look unroasted. These are unripe cherries that made it through processing, a common occurrence in small numbers.

A strong scent of cooked dark sugar is emitted from the dry fragrance, syrupy sweet and with caramel hints. Taking the roast to Full City coaxes out a bittersweet cocoa powder scent, but not without juicy dark fruit smells trailing. Pouring hot water brings about more of the cooked sugar side and this coffee's sweet side really comes through, and a marmalade jam/cooked orange note is released when breaking through the wetted crust. At City+, the liquor is buoyant on the palette like fruit juice, which reinforces some of the fruited flavor characteristics that accent cup. There's a date sugar sweet note as the cup cools, along with a bubblegum accent, which together have a sort of rice candy appeal. Acidity comes off like black tea and on the mild side, but bolstered a bit by rindy citrus notes in the finish. Full City roasts will appeal to fans of Kenyan espresso, the toned down acidity working well with espresso extraction method.