Papua New Guinea Coffee with pleasant acidity and fruity sweetness

The government's response is to establish a new level of quality, 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: full grains and light acidity. The coffee production in Papua New Guinea is not very high, and its coffee beans are carefully washed Arabica beans. Generally washed coffee beans are full of bright fruit aromas, but do not have a strong acidity. It is characterized by a silk-like soft taste and excellent aroma, moderate acidity, and is a relatively rare variety of high-alcohol and medium-acidity coffee in coffee, whether it is used to mix Italian or general mixed coffee. can make up for the lack of sour coffee in Papua New Guinea.

Flavor and taste characteristics: full particles, moderate acidity, mellow taste.

The top coffee beans in Papua New Guinea are as beautiful and precious as the country's national bird of paradise. As coffee is widely grown in the highlands of 1300 to 1800 meters above sea level, coffee beans have plump grains, varied tastes, pleasant acidity and fruit-like sweetness.