Introduction to the treatment and baking degree of raw beans in Papua New Guinea

The sweetness of Papua New Guinea is high, with apricot-like bright and rising acidity, the palate is balanced and full-bodied, the overall flavor is balanced and elegant, clean and smooth, with fruit aromas. Generally speaking, coffee with good acidity is difficult to guarantee a good alcohol thickness, but the commendable thing about Papua New Guinea is that it has both high quality medium acid and good alcohol thickness. The finish is long after tasting.

Papua New Guinea raw beans, medium baking, washing treatment. The beans are full and beautiful.

If you are interested in this country, the photos that can be searched on the Internet can be divided into two categories, one is the dense virgin forest covered with green vegetation, and you can see why quality coffee can be bred in this land. Precious forest resources are a prerequisite for the breeding of good coffee.

Another kind of picture shows the residents of primitive tribes with paint on their faces and naked clothes. These primitive people living in the depths of the mountains still maintain the way of life of primitive tribes, and modern civilization seems to have never happened to them. There are also many Chinese living in Papua New Guinea. 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 that briefly introduces the origin of coffee. This is just my personal point of view. I hope that the environment here can be protected, economic conditions and civilization can be improved, and this kind of conflict will not happen again. I hope that the land that gives birth to high-quality coffee can also develop a more advanced civilization and economy.