Roast Level: Medium / Dark
Process: Fully washed and sun dried
Lots of chocolate and citrus complexity make this a great single origin espresso drink. Don’t kill it with too much milk and you will be rewarded with a lingering chocolate aftertaste.
Grown: Wahgi Valley in the Eastern Highlands
The plantations are located in the Wahgi Valley, Western Highlands Province at an altitude of 1600 m. A cool climate and bountiful rainfall are perfect for the exclusively planted Typica, which are the best suited variety to the Papua New Guinea climate. Quality control begins in the field, coffee cherries are handpicked and carefully checked for uniformity. The cherries must be red and fully ripe which allows for the correct balance of sugar and acidity within the coffee bean. The ripe cherries are pulped on the same day as they are picked before being fermented for 3 days, with interruptions for washing every 24 hours. They are then laid out to naturally dry in the sun.
Espresso - Using a 20g VST basket
20.5g coffee into 42g espresso, roughly 27 seconds
Filter - Chemex
40g coffee, ground at cafetiere level
700g water - 100g bloom for 30 seconds, 2x 300g spiral outwards pours
All out in 4 1/2 minutes