What are the flavor and taste characteristics of Kunjin Kunjin in the Vasi Valley of Papua New Guinea?

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Papua New Guinea Wahi Valley Kunjin flavor and taste characteristics?

PNG Waghi Valley Kunjin A/X

Kunkin, Wahi Valley, Papua New Guinea A/X

Papua New Guinea

Waghi Valley,

Western Highlands

Elevation 1,400 - 1,800 m

Arusha, Blue Mountain, San Ramon

Producer Member Smallholder

Annual rainfall of approximately 1,800 - 2,000 mm

washing station

Treatment method After washing, the scaffolding is dried in the sun

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Flavor Description:

apricot, citrus, sweet, fresh cedar, vanilla

Soft but lively and aromatic. Solid syrupy texture,

Rich finish with vanilla and cedar aromas

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PNG is a very diverse country with over 800 different languages.

Most highland tribes had no contact with whites until the s,

Because few people explore PNG,

PNG is currently an area of conflict between Western influences and indigenous traditions.

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Commercial coffee production in Papua New Guinea began in the 20th century,

Jamaica Blue Mountain species belonging to the Pen Stick family introduced from Jamaica in the 1920s

Most of the coffee production at that time came from 18 large estates,

The estate cash also remains in Papua New Guinea,

But it only accounts for 15 percent of total production.

Most of the production currently comes from coffee produced by small farmers in their own coffee gardens,

Because they say they're local.

Small farmers 'coffee gardens may grow from dozens to hundreds of plants

The yield of green coffee beans can range from 25 - 65 kg.

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Kunkin is from the Waghi Valley in the Western Highlands.

Coffee farmers between 1400 and 1800 meters above sea level near the town of Mount Hagen,

This year's (2013) coffee cherries were processed at John Gordon's processing plant,

The local plan is to use the new Pinhalense machine to process raw beans next year,

And get better quality.

PNG is a country with great potential in terms of fine coffee.

At present, there is still considerable room for development from the peak potential

It has the advantages of ancient superior varieties and altitude, but its social and economic problems,

It seems to have some problems in producing top green coffee beans.

Nevertheless,

This year we see flavor, quality and cleanliness as striking characteristics of this batch.