PAPUA NEW GUINEA Simbai

Tasting Notes: Dark Chocolate, Molasses, Melon

Processing Method: Washed

Roast Level: Medium-Dark

Why this bean: this bean has a robustly dark chocolate flavor (think baker's chocolate) that never fails to surprise or deliver. It is mellow on sweetness, hardly discernible really, and very low on acid. We love it on drip but even more so on espresso where it resembles that gentle giant that soothes with every sip... there was no way we could pass on it.

About the Origin: coffee is one of several cash crops exported from Papua New Guinea to the rest of the world. The mountainous terrain (on the eastern half of New Guinea) has volcanic soil that has proven to be well suited for growing coffee. This particular bean is grown in small farms around the Simbai region 

Washed Processing: Coffee cherries are sorted for consistent ripeness then sent through depulping machines to remove the pulp / skin and then fermented to remove the mucilage. Lastly, the coffee is dried till it reaches the desired moisture level.