Introduction to the producing area of Chinbu Coffee in Papua New Guinea the characteristics and flavor of Chinbu coffee
Chinbu province (Chimbu) is the third largest coffee producing area in the country, but its production is relatively lower than that of the other two highland producing areas. The name of the district comes from the local dialect, and the word "Sipuuuu" means "thank you". Most of the local coffee comes from the coffee courtyard around small farmers, and 90% of the population in the area is engaged in the coffee-related industry, which for many people is their only cash crop. Qinbu has a short history of growing coffee trees, but it has rich soil, high altitude, mild climate all the year round, and good raw bean treatment: coffee farmers will manually select ripe coffee cherries and transport them to the Goroca processing plant for peeling and fermentation. after washing treatment and sun drying process, it is now a popular honey treatment to ensure quality and give coffee beans a mellow taste. It's an excellent coffee bean.
■ altitude: 1300-1900m
■ harvest period: April-September
■ varieties: bourbon, Tibica, Arusha
■ flavor: a variety of floral aromas can be found in the aroma, sour sugarcane is sweet and smooth, with distinct layers, smooth and balanced sweetness, soft and dry taste, delicate preserved apricot, almond and nutty finish.
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