Baroida Estate
$17.00
Origin: Kainantu District, Papua New Guinea
What we taste: Pine Nuts, Tomato, Basil
Our newest coffee, Baroida Estate, comes to us from Papua New Guinea, a relatively new comer to the specialty coffee scene. This specific farm, Baroida Estate, was started in 1960 by Ben Colbran, who came over from New Zealand when the government was incentivizing foreign agriculturalists to begin cultivating the PNG highlands. The name Baroida comes from the Baroida spirit that is believed to reside in a large river rock that sits in the middle of one of the large rivers that cuts through the estate. This rock has been a fixture in the river for ages and hasn’t budged despite harsh flooding that has washed other rocks away. The Baroida plantation sits at the apex of the Lamari river valley and Mount Jabarra range and spans thousands of hectares. The highlands proved to be challenging for their coffee-growing methodology, which was adapted from Kenyan coffee-growing practices. With some minor adjustments, the Colbran’s estate has grown in size and output. The addition of shade trees has helped reduce the reliance on fertilizers and has helped keep weeds at bay. Of course, with more shade comes lower yields. Therefore, the Colbran’s established renovation and planting programs in order to meet future demand. After careful sorting, the coffee cherry is pulped and then dry-ferments in vats for approximately 36 hours. Following fermentation, water is pumped into the vats in a circular motion to naturally agitate the coffee and remove any remaining mucilage. Finally, the coffee is sundried on tarps, where it is turned regularly to ensure even drying. This coffee is a delight to drink! The body and acidity of this coffee are balanced with a pleasant aftertaste. During our cuppings, we were finding notes of pine nuts, cherry tomatoes, and basil.
