Introduction to the coffee producing areas of Papua New Guinea with moderate roasting and washing treatment

Papua New Guinea has high sweetness, bright and rising fruit acids like apricots, balanced and rich taste, overall balanced and elegant flavor, clean and smooth, with fruity aroma. Generally speaking, coffee with good acidity is difficult to guarantee good body, but Papua New Guinea is valuable in that it has both high quality moderate acid and good body. After tasting, the finish is long.

Papua New Guinea green beans, above, are ripe beans, medium roasted, washed. The beans are plump and beautiful.

If you are interested in this country, the photos that can be searched on the Internet are roughly divided into two categories. One is the dense virgin forest covered by green vegetation. Seeing these lush vegetation, you can also know why high-quality coffee can be bred in this land. Valuable forest resources are a prerequisite for good coffee.

Another type of picture is of primitive tribal people with painted faces and naked clothes. These primitive inhabitants living in the depths of the mountains still maintain the primitive tribal way of life, and modern civilization seems to have never happened to them. There are also many Chinese living in Papua New Guinea at present. In 2013, there was a tragic persecution of Chinese in Port Moresby, the capital of Papua New Guinea. It is very heavy to deal with such a topic in an article briefly introducing coffee of origin. This is just my personal feeling. I hope that the environment here can be protected, the economic conditions and civilization can be improved, and such conflicts will not occur again. I hope that the land that breeds good coffee can also develop a more advanced civilization and economy.