Crema Trekkers: Explore Papua New Guinea - Okapa A

Crema Trekkers Explore Papua New Guinea


PNG COFFEE BEANS


The Papua New Guinea single origin is grown in the Okapa region and is an unspecified Arabica mix, likely to be Bourbon and Typica hybrids.

The Okapa A Papua New Guinea single origin is ideal for espresso based coffees, black or with milk. Also works well in plunger and as a cold brew coffee.

 

Tasting Notes: Medium body and acidity with notes of dark chocolate, caramel and walnuts.

 

Coffee Cherries Papua New Guinea Okapa


OKAPA A – PAPUA NEW GUINEA


These wonderful Papua New Guinean Coffee beans are sourced from family owned and run microlots in the Okapa region of the Eastern Highlands. Goroka is the capital of the Eastern Highlands province in PNG, where coffee takes a main role on the local economy. Local registered companies from the Okapa area are involved in growing and buying Okapa Coffee in parchment form.

The majority of farmers in PNG grow their varietals in small gardens within their tribal villages, which have for centuries largely kept intact their individual languages and customs. Some of the trees which produce coffee in PNG are more than 25 years old, producing less fruited cherries, but also a higher sugar content than younger crops, which translates to a sweeter and more complex cup. The beans are grown at altitudes of 2000 metres in rich volcanic soils and receive around 2000mm of annual rain which encourages a year round harvest.

The result is coffee beans that are sweet with a well-balanced depth, full body and medium acidity. With tasting notes of fruit and chocolate, a hint of earthiness comes through in the finish, due to the soil in which they are grown. Enjoy them in a white or black coffee in any brewing style for a fantastic brew.

The coffee market is still a growing one in PNG, with the first wet mill in the Okapa district opening in 2010 thanks to the Nayatauro Coffee Growers Association.

 

Papua New Guinea    Green Beans Papua New Guinea


THE GREEN BEAN PROCESS


The washed process relies on every stage of the growing, harvest and fermentation process being right, as the flavour is totally reliant on the bean having absorbed enough nutrients and sugars while growing.

The process begins by de-pulping the coffee cherries and leaving the mucilage intact for fermentation. The fermentation process can take anywhere between 1-4 days, giving the bacteria present in the fermentation tank time to break down the mucilage which is then ‘washed’ off at the end of the fermentation period. Once the mucilage has been removed the coffee is carefully sun-dried.

Papua New Guinea Coffee Worker      Green Bean Drying in Papua New Guinea

Image Sources:

http://www.interamericancoffee.com/papua-new-guinea-fto-purosa/

http://www.origincoffeetraders.com/products/okapa-a/

http://www.origincoffeetraders.com/products/okapa-y1/

https://www.vournascoffee.com/coffee/fto-papua-new-guinea-purosa-a-swp/

https://www.coffeehunter.com/coffee-country/papua-new-guinea/

https://www.tokpisin.info/coffee-papua-new-guinea/