Tour Pass Coffee Bio - May


Papau New Guniea - Jiwaka Province
May 2018

North of Australia, Papau New Guinea is the eastern half of the island of New Guinea. It’s within the Pacific “Ring of Fire,” situated on overlapping tectonic plates, and has active volcanoes. PNG is one of the most environmentally and culturally diverse places in the world — 852 known languages are spoken there, and more than 7 million people live on land owned by indigenous communities. Jiwaka Province borders Mount Wilhelm, Papua New Guinea's tallest mountain, and is the second-highest coffee-producing area in the country.

Most of the ripe cherry was collected at farm gates and brought to the mill; the remainder was delivered to the wet mill by the farmers. All the cherry was then pulped, washed, soaked and dried in the sun to 11 percent moisture content. The coffee was then stored as parchment for transportation to our central processing
mill in Goroka, approximately 200 miles away in the Eastern Highlands Province, where it was hulled for shipment. To preserve its quality, the coffee stayed in the Highlands (where it’s far less humid) and was transported the additional 200 miles by road to the port city of Lae, only just in time to meet the ship.

Origin:  Papau New Guinea
Region:  Jiwaka Province
Farm: Paul Pora
Variety:  Typica, Bourbon, Arusha
Altitude:  1650 masl
Proc. Method:  Fully washed and dried in the sun
Tasting Notes:  A sweet cup with a heavy, caramel body, a bright, lemon-lime acidity and notes of citrus fruit, grape and green tea.