Boutique coffee beans from manors in Papua New Guinea

The term boutique coffee was first coined by Ms. Knudsen in Coffee and Tea magazine in the United States, when Ms. Knudsen served as B.C. Ireland's coffee buyer in San Francisco, she is very dissatisfied with the industry's neglect of green coffee bean quality, and even some large roasters mix a large number of robersta beans into the mixed beans, so she proposed the concept of fine coffee to advocate the industry to improve quality. The term is used to describe coffee beans that have distinctive flavor characteristics and are grown in special environments. Its use at international coffee conferences spread quickly.

Papua New Guinea aroma 3.5 points brightness 3.5 points mellow 3.5 points flavor 4.5 points aftertaste 4 points

Roasting: City/Full city New Guinea beans can be roasted in a wide range, from a light, balanced city to a full city with a balanced spice flavor, and even a heavy roast with oil, depending on your preference.

New Guinea is also considered an outlier in Indonesian coffee. Coffee farms are numerous, large and small, small farms mostly produce washed organic beans, taste strong but no earthy taste, these small farms also produce a small number of sun-dried beans, these sun-dried beans taste more than washed beans and delicate; large manor coffee taste cleaner and more detailed, but some people think it is a little less personality. Basically, Papua New Guinea coffee has a lighter texture than Java beans and is somewhat similar to good Central American beans. Most of the coffee trees in the area come from the tibeka variety of Arabica beans in Jamaica, mixed with the arushi variety of tibeka beans in Tanzania. There are also new hybrid or Indian Kent species.