Introduction to washed Arabica beans and coffee beans in Papua New Guinea

The coffee beans of Papua New Guinea are processed washed Arabica beans with a taste similar to the bright notes of Central and South America, with obvious sour aromas, sometimes orange, flower and fruit, slightly spicy and chocolate, and long-lasting sweet aromas of caramel.

Flavor reference: refreshing herbaceous and floral aromas, tonality of Central and South American beans, slightly sour, fruity, sticky, full taste, subtle aroma and complexity, sometimes acid value and brightness even comparable to the top coffee beans in Central America.

Unique: although the acidity is high, it does not lose the sense of balance, and there are rich high-tone flavor changes, including floral aromas and citrus tonality similar to grapefruit.

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 open Y and so on. After 1991, the quality gradually declined, and with it the European market was lost. The extra price of coffee such as Y also gradually fell. This is related to the country's policy of "one grade, one price". This policy is not feasible for an industry as volatile as coffee. As a result, poor quality coffee beans have damaged the image of high quality standards for coffee such as Y, creating a backlog in Papua New Guinea, where about 75 per cent of coffee products come from small local farms. Many farms reclaim land in the forest, and some are in the depths of the forest, almost isolated from the rest of the world. Coffee in the country is grown on highlands between 1300 and 1800 meters above sea level, so it is of high quality. Although coffee is also grown in some lowlands, the yield is relatively small. Most of the locally grown coffee is grown under natural conditions because of the problems and high costs of transporting chemical fertilizers and pesticides to the farm.