How to drink Papua New Guinea Paradise Bird Coffee? The suitable roasting degree of Papuan coffee

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Papua New Guinea is an island country in the southwestern Pacific Ocean, bordering Indonesia to the west and Solomon Islands to the east. Miraculously, Papua New Guinea has highlands and produces the only cash crop: coffee!

The most famous is the "Bird of Paradise Coffee", especially the Sigri Manor that sells the Bird of Paradise Coffee all over the world. Sigri Manor is located in the Wahgi Valley of the western plateau, with an average elevation of 1600 meters above sea level, with a cool climate and ample Rain Water, so that coffee trees have good growth conditions.

Papua New Guinea entered the coffee market very late, and its coffee tree species is a mixture of Blue Mountain Coffee and Arabica Coffee, which is quite different from the traditional Arabica, with long beans.

The good coffee in Papua New Guinea comes from small coffee farms, which have a unique wild flavor and shocking taste and sweetness due to natural sun drying, leaving a very subtle feeling on the cup. there is no hint of Java or Indonesian beans.

The coffee of Papua New Guinea is unique on the island of Papua New Guinea, unlike its neighboring country, Indonesia. Volcanic soil, rich rainforest environment, its bright, sweet and sour, flower and fruit flavor is similar to that of Central and South America. Small farmers can grow about 20 trees in the so-called "coffee garden", which is produced by subsistence crops and shares the equipment of the washing factory with members of the cooperative. Most of the coffee produced here is organically certified and has a unique wild flavor. There is no rural game of Indonesian coffee such as Sumatra and Sulawesi.

Light baked City (fragrance): sweet persimmon aroma, yellow citrus acid, smooth taste with astringent ends, with mint freshness in the aftertaste cool above the throat.

Medium baking (general B): almond fragrance, very fine acid, delicate and smooth taste, honey sweetness, citrus acid obvious after cooling.

Re-baking (general C): the aroma of raisins, without acidity, is mellow and thick on the palate, with the sweetness of caramel biscuits.

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