Papua New Guinea Coffee Flavor description Grinding scale Taste treatment Variety producing area

Papua New Guinea Coffee Flavor description Grinding scale Taste treatment Variety producing area

Papua New Guinea has a detached and primitive natural environment and its land is vast and fertile. Its unique volcanic rock soil and abundant rainfall create excellent natural conditions for the growth of coffee. The top coffee beans in Papua New Guinea are as beautiful and precious as the country's national bird of paradise. As coffee in the country is widely grown in the highlands of 1300 to 1800 meters above sea level, coffee beans are plump and varied in taste, with pleasant acidity and fruit-like sweetness.

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, is a relatively rare variety of high-alcohol and medium-acidity coffee, whether it is used to mix Italian coffee or general comprehensive coffee, can make up for the lack of sour coffee.

Papua New Guinea's top coffee beans (PNG AA) are as beautiful and precious as the country's national bird of paradise. As coffee is widely grown in highlands between 1300 and 1800 meters above sea level, it is usually full-grained and varied in taste, with pleasant acidity and fruit-like sweetness. PNG coffee beans are carefully washed Arabica beans with a texture as strong and mellow as a Van Gogh painting. Whether it is used to mix Italian products or general mixed coffee, it can make up for the lack of sour coffee.

PNG coffee beans are favored by more and more coffee lovers in recent years because of their rich flavor, pleasant aroma, no herbal flavor or local flavor, and the rarity of coffee beans.

Bleached filter paper

22 grams of sigri coffee beans

Solis 166is the thickest

Brewing water Robust spring water

Temperature of brewing water 82

Coffee extraction amount 220ml (discarded front, back, middle)

Rich sour aroma, a hint of jasmine, smooth taste, coffee in the mouth appears to be very clean, no extra taste, after the coffee is swallowed, the aftertaste is very long

The baking effect at the beginning of the second explosion is very good, and most of the beans are stretched out and very full. Drink immediately after baking, although it is not the best drinking time, but the taste is still relatively clean, with only a light miscellaneous smell, which may be caused by the gas not released from the freshly baked beans. But the overall sense of balance is better, after the taste is smooth, the rhyme is long-lasting.