Crema Trekkers: Explore Papua New Guinea Nebilyer Valley A/X
- 6 Nov 2018
PNG COFFEE BEANS
The Papua New Guinea single origin is grown in Nebilyer Valley located in the Western Highlands of the Wanghi Valley region. There the locals grow an Arabica mix of mostly Bourbon, Typica and hybrids.
Bourbon is a parent to a variety of Arabica varieties, named after Bourbon Island (now known as Reunion Island) where it is derived from. It’s a short tree with many secondary branches and on average produces 25% more coffee than the Typica variety. The Bourbon variety is renowned for its exceptional sweet/acid balance, and is considered by many producers and roasters to be a classic everyday drinking coffee.
Typica is one of the most genetically important Arabica coffee plants in the world. It produces a small yield of high quality large cherries and great cup quality when grown at higher altitudes. It is susceptible to diseases however, such as leaf rust and berry disease.
This Nebilyer Valley Papua New Guinea single origin coffee is ideal for espresso based coffees, especially short blacks, macchiato and piccolo lattes. Also works well in plunger and as a cold brew coffee.
Tasting Notes: Medium body with an orange-like acidity, featuring sweet tones of dark berries and cocoa. Aroma features earthy tones with hints of chocolate and sultanas.
NEBILYER VALLEY – PAPUA NEW GUINEA
Coffee has been cultivated in the Nebilyer Valley for over 40 years, and the bulk of it originates from small holders, most of whom cultivate coffee on 1-2 hectares of land. This particular coffee is a Typica and Bourbon Arabica mix grown in the Western Highlands of the Wanghi Valley, a product of a multitude of small holders’ crops originating in many different villages throughout the valley. The cherries produced by these small holders are taken to the Korgua wet factory and processed using the wet and sun drying methods.
Because of the remote location and size of the producers and mill, little information is available about the producers or the Korgua factory.
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.
Image Sources:
https://royalcoffee.com/papua-new-guinea-nebilyer-valley-a-16-nva16/
https://royalcoffee.com/products/37709c/
http://cf.jiraygroup.com/papua-new-guinea-coffee/
https://www.smithsonianmag.com/history/the-reckoning-180968082/
