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Papua New Guinea
CinnamonMaple SyrupPrune
Papua New Guinea decaf
£8.50 – £34.00£8.50/250g
Available in:Cafetiere,Espresso,Filter,Moka Pot
Decaf
Coffee Type:Single Origin
Pricing & Formats
| Format | Price | /250g |
|---|---|---|
| 250g Best | £8.50 | £8.50 |
| 1kg | £34.00 | £8.50 |
Free delivery
About this Product
Tastes Like: Spice, prune, cinnamon and maple syrup
Location: Eastern Highlands, Papua New Guinea
Varietal: Blue Mountain, Bourbon
Altitude: 1,600-1,850 masl
Process: Fully washed, sun dried
Context
This coffee has been produced by smallholder farmers in the Eastern Highlands of Papua New Guinea.
They have developed and perfected their technique to produce a clean and balanced product over generations, picking only the ripest cherries most suitable for this quality. After washing, the coffee parchment is sun-dried to under twelve percent moisture content, occasionally requiring some mechanical drying at the processing mill.
The coffee parchment is taken to selected processing mills or a central processing
mill in Goroka in the Eastern Highlands Province to have the parchment removed before the green beans are screened and sorted.
To preserve quality, the coffees remain in the highlands, where the climate is far less humid, until it is ready to be shipped. They are then driven about 200 miles to the port city of Law, where they arrive just in time to meet the vessel that will take them from the country.
The coffee is decaffeinated using the ethyl-acetate process, which binds the caffeine so it can extracted from the bean. The green coffee is soaked in water then steamed for about 30 minutes to open the pores and expand the coffee cells, making the caffeine extraction possible. Then the green beans are soaked and washed in an ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and a fresh solution is poured in, which is done for another eight hours. Then the coffee undergoes steaming, which removes the ethyl acetate. After drying, cooling, and polishing the beans, a final quality control determines whether the coffee
is ready for roasting.
The coffee parchment is taken to selected processing mills or a central processing
mill in Goroka in the Eastern Highlands Province to have the parchment removed before the green beans are screened and sorted.
To preserve quality, the coffees remain in the highlands, where the climate is far less humid, until it is ready to be shipped. They are then driven about 200 miles to the port city of Law, where they arrive just in time to meet the vessel that will take them from the country.
The coffee is decaffeinated using the ethyl-acetate process, which binds the caffeine so it can extracted from the bean. The green coffee is soaked in water then steamed for about 30 minutes to open the pores and expand the coffee cells, making the caffeine extraction possible. Then the green beans are soaked and washed in an ethyl acetate solution, which attracts and removes the caffeine. Once the coffee is saturated, the tank is emptied and a fresh solution is poured in, which is done for another eight hours. Then the coffee undergoes steaming, which removes the ethyl acetate. After drying, cooling, and polishing the beans, a final quality control determines whether the coffee
is ready for roasting.
Shiloh Roasters