A detailed introduction of Papua New Guinea Coffee Flavor

The flavor of Papua New Guinea is more balanced and cleaner. As coffee in this country is widely grown in the highlands of 1300 to 1800 meters above sea level, its unique volcanic soil and abundant rainfall create excellent natural conditions for the growth of coffee; and because the local coffee varieties are introduced from the Blue Mountain Coffee in Jamaica, it belongs to iron card species. Coffee beans are basically washed to make the taste better and cleaner. The innate variety advantage coupled with the excellent growth environment naturally leads to high-quality coffee. Besides. The vast majority of coffee in Papua New Guinea is organic coffee, due to inconvenient transportation, there is no railway transport, there is no sound transport network, the overall economic difficulties, coffee farmers do not have the conditions to buy chemical fertilizer. On the contrary, the deficiency of production and transportation conditions has contributed to this major feature of the country's organic coffee. The government's response is to establish a new quality grade, temporarily suspend the production of coffee such as Y, and no longer implement the policy of "one grade, one price". This allows buyers to price according to quality, which is bound to have an impact on the income of farmers who produce shoddy coffee beans. By 1993, the quality problem had been basically solved. Most regular customers are buying coffee from Papua New Guinea again. Coffee such as Y is now sold at a slightly lower extra price, indicating that its quality has improved. Although coffee trees grow vigorously in some places, the coffee beans harvested vary from raw to ripe due to the lack of persistence of the growers. AA is rare, and you can usually buy An and AB grades. The main characteristics of grade A coffee are: plump granules, light acidity and endless aftertaste.