What is the taste, flavor and cooking techniques of La Marie coffee beans in Papua New Guinea?

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PNG is a very diverse country with more than 800 different languages, and PNG is a very diverse country with more than 800 different languages. Most Highland tribes had no contact with whites until the 1930s, because few people explored PNG, and PNG is now an area full of Western influence and aboriginal traditions. Most Highland tribes had no contact with whites until the 1930s, because few people explored PNG, and PNG is now an area full of Western influence and aboriginal traditions. The commercial production of coffee in Papua New Guinea began in the 20th century, when the Jamaican Blue Mountain was introduced from Jamaica in the 1920s, when most of the coffee production came from 18 large estates. these estates also retain cash in Papua New Guinea, but account for only 15% of the total production.

Most of the production currently comes from coffee produced by small farmers in their own coffee gardens (garden) because they say they are local. The coffee grown in small farmers' coffee gardens may range from dozens to hundreds, and the yield of raw coffee beans can range from 25 to 65 kilograms.

The commercial production of coffee in Papua New Guinea began in the 20th century, when the Jamaican Blue Mountain was introduced from Jamaica in the 1920s, when most of the coffee production came from 18 large estates. these estates also retain cash in Papua New Guinea, but account for only 15% of the total production. Most of the production currently comes from coffee produced by small farmers in their own coffee gardens (garden) because they say they are local. The coffee grown in small farmers' coffee gardens may range from dozens to hundreds, and the yield of raw coffee beans can range from 25 to 65 kilograms.

Papua New Guinea La Marie Valley coffee is one of the best PNG, without the use of chemical fertilizers, pesticides and fungicides, processing and drying of small-scale growers and sales are concentrated in the collection point Baroida shelled, graded and ready for export.

La Marie Valley, Papua New Guinea

Western Highlands (Western Highlands)

1400-1800 meters above sea level

Varieties Arusha, Blue Mountain, San Ramon

Small farmers, members of producers

The annual rainfall is about 1800-2000 mm

Sun drying of scaffolding after full washing by treatment

Flavor introduction: typical sugarcane and sweet potato, soft but lively and sour, solid syrup taste, thick finish with vanilla flavor.

Qianjie recommendation:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: use three-stage brewing of Papua New Guinea La Marie coffee beans to clarify the flavor of the front, middle and back segments of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.