Introduction to the producing area of Papua New Guinea Coffee grown under Natural conditions

The frost in 1975 destroyed most coffee crops in Brazil, but it affected the development of the coffee industry in Papua New Guinea.

* * A scheme has been implemented to subsidize rural or collective landowners to create about 20 hectares of coffee plantations. This measure

Shi did increase the penetration of coffee in the local economy, and by 1990, the annual output had reached 1 million bags.

However, it is almost inevitable that the surge in production leads to a decline in quality. Before 1991, the quality of coffee was good, and most of it belonged to Y grade.

. The quality gradually declined after 1991, and the European market was lost with it. The extra price of coffee such as Y is gradually.

Down. This is related to the country's policy of "one registration, one price". This policy applies to a line as volatile as coffee.

As far as industry is concerned, it is not feasible at all. As a result, poor quality coffee beans have damaged the image of high quality standards of coffee such as Y, resulting in

There is a backlog.

* * the countermeasure is to establish a new quality grade, temporarily suspend the production of coffee such as Y, and no longer implement "one grade, one price".

The policy of. 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. To

In 1993, the quality problem was 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 the quality has improved.

Although coffee production is exuberant in some places, the coffee beans harvested vary from raw to ripe due to the lack of persistence of the growers.

Little different. Among the high grades, AA is rare, and generally available are An and AB. The main characteristics of Grade A coffee are:

The particles are plump, the acidity is too light, and the aftertaste is endless.

The flavor is varied, the taste is rich, the granule is full, and the use is wide.

Mild to moderate baking methods are recommended.