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How to choose coffee beans that suit your taste? Coffee beans of Papua New Guinea with soft acidity

Published: 2024-11-10 Author: World Gafei

Last Updated: 2024/11/10, Acidity is often used in our coffee tasting language Acidity, which is translated as acidity in Chinese. It is often misunderstood as acidity in pH value or thinking about the acidity of lemon or vinegar, but it is not a concept. Coffee people usually describe the Acidity (acidity) of coffee flavor, which describes a lively, bright, fresh and refreshing feeling. For example, we would say that African beans will have one.

Acidity

"Acidity" is often used in our coffee tasting language, which is translated as "acidity" in Chinese. It is often misunderstood as the acidity in pH value or the sour taste of lemon or vinegar. In fact, it is not a concept.

Coffee people usually describe coffee flavor by "Acidity", which describes a lively, bright, fresh and refreshing feeling. For example, we will say that African beans have a "bright sour taste" and "fruit sour taste". The wonderful sour taste gives people more rich connotations.

What is the charming sour in coffee?

First of all, the acid in coffee has something to do with the raw bean itself and the degree of roasting. Especially some African coffee, their acidity is soft and bright, such as: sweet, silky smooth, then add some bright acid it will look very plump, with a very rich taste. There are also some coffee in the acid is very exciting, have the feeling of stinging mouth, belong to extremely sour.

If there is no other taste in a cup of coffee except bitter or sour, then this cup of coffee is very bad. So there is an essential difference between sour and astringency. Acid is regarded as acidity when there is saliva on both sides of the middle and back of the tongue after drinking coffee, while astringency is the spicy and noisy feeling on the surface of the tongue, throat and upper jaw after drinking coffee. It's like drinking a cup of coffee with gauze strips. Astringency is an undesirable taste in coffee. It represents a defective result from raw beans to roasting and even making. Coffee is not a bitter drink.

Let's take a look at the effect of roasting on acidity. Usually the acidity of the same coffee is obvious when it is lightly roasted, but when roasted deep, the acidity even disappears; that is why there is no acid in deep-roasted mannitin. but if you bake Mantenin to medium baking, you must feel sour. Generally speaking, the deeper the coffee beans are roasted, the acidity decreases, but some raw beans with high acidity show more sharp and irritating taste when they are roasted deeply. A few days ago baked a batch of Papua New Guinea (PapuaNewGuinea) beans between City and FullCity, although its acidity is high, but not out of balance, has a very rich high-key flavor changes, friends are full of praise.

In recent years, Papua New Guinea Coffee began to bring its own unique high-quality washed Arabica beans, on behalf of Oceania to enter the ranks of the world specialtycoffee. The coffee style of Papua New Guinea has the characteristics of full particles, moderate acidity and mellow taste.

Papua New Guinea is an island country in Oceania. In Malay, "Papua" means "curly hair". It is said that in 1545, the explorer Retes arrived on the island and found that most of the people's hair on the island was curly, that is, the island was called "the island of curly hair", so the name was handed down. Papua New Guinea, to the east of Indonesia, has a standard island climate, located between the equator and 10 degrees south latitude, with tropical rain forest volcanic rocks and plateau topography, between 1200 and 2500 meters above sea level, making it a paradise for growing coffee.

The local yield is small, and about 85% of the total coffee is produced by the garden cultivation system of small farmers. Small farmers join local cooperatives and share their processing equipment. Coffee is Pakistan's second largest export of agricultural products, which shows the importance of coffee industry to Pakistan's economy. Because the variety of coffee is different from that of Indonesia, and the altitude is higher than Sumatra, coupled with the use of water washing treatment, the regional taste of PNG coffee is different from Indonesia's muggy and low flavor, but has bright, sweet and sour, flower and fruit aromas, similar to the flavor of South America.

Papua New Guinea has a detached and primitive natural environment and its land is vast and fertile. Its unique volcanic rock soil and abundant rainfall create excellent natural conditions for the growth of coffee. The top coffee beans in Papua New Guinea are as beautiful and precious as the country's national bird of paradise.

Large estates / farms (plantation) usually have their own washing plants, and smaller individual coffee farmers are more likely to control the quality and flavor of their output. Located in the Wiki Valley of the western plateau of Papua New Guinea near the kimel Valley, Chimere Manor, like many large farms / estates, has its own washing plant, but it is in fact an estate owned by many independent small coffee farmers of the surrounding Opais people and, in a sense, a private cooperative. Due to the excellent growth conditions and the stable quality control process of the treatment plant, the coffee produced has an active sense of brightness and retains a considerable degree of flavor uniqueness of Papua New Guinea coffee.

Another special feature is that the variety of coffee planted by Kimmel cannot even be counted with one hand: Typica, Arusha, BlueMountain, MundoNovo, Catimor, Caturra. Or even more-in fact, just as they don't put eggs in the same basket, most farmers actually grow different varieties to avoid the risk that a particular variety will fail to grow or produce less than expected.

The round beans of this Chimeier Manor will taste a little spicy, with sweet and refreshing notes of nuts and sugar cane, creamy and smooth, the round beans taste more solid and the overall performance is balanced and smooth. Rich flavor, pleasant aroma, no herbal flavor or soil flavor, its texture is as strong and mellow as a Van Gogh painting.

Whether it is used to mix Italian products or general comprehensive coffee, it can make up for the lack of sour coffee, coupled with the scarcity of things, it has been favored by more and more coffee lovers in recent years.