Papua New Guinea | Asaro Valley / Washed

BEST SERVED AS

REGION:
Goroka, Asaro Valley, Eastern Highlands Region

PRODUCER:
Asaro PSC (Premium Smallholder Farms)

ELEVATION:
1400 - 2200masl

VARIETALS:
Typica, Arusha, Blue Mountain, Bourbon

PROCESS:
Fully Washed (Sun-dried)

TASTING NOTES:
Rich & Full-bodied, Light Florals, Savoury Caramel, Nutty, Black Cherry & Milk Choc

ORIGIN INFORMATION:

The term PSC (Premium Smallholder Coffee) denotes coffee that has been sourced from a number of independent smallholder farms, as opposed to a
large plantation or estate. More than 90 percent of all of Papua New Guinea's coffee is grown on smallholder farms.

PSC coffee is typically handpicked and then depulped with either a small machine or by hand. It is then fermented and washed, before being laid out in the sun to dry.

The Eastern Highlands Province is the regional trucking centre, with high export activity operating out of Goroka. As coffee is the most widely exported resource from this region, most local villagers maintain a small plot of coffee trees. At harvest time, the local farmers will carry their coffee to the nearest road for transport to the dry processing factory in the capital. Depending on the condition of the roads, some of the more
remote farmers have to carry the parchment for up to a day before reaching a passable road. The dry mills process these smaller lots and then screen and colour sort to create a homogenous type. It is this combination of growers and different processing techniques that give PSC coffee the unique flavour and aroma that it is favoured for.

Coffee is grown in 15 of the 19 provinces throughout Papua New Guinea, predominately in the Highlands provinces. The Highlands provinces are primarily comprised of rich volcanic soils with steep mountain terrain and broad valleys.

Altitude, rain and fertile soil make this region an ideal location for coffee production. It provides a livelihood for between 2-3 million people in the origin, with more than 50 percent of rural households involved in the cultivation and harvesting of coffee. It is one of the major agricultural exports for the origin and, whilst not the main foreign exchange
earner, in terms of population involvement it is the key export crop.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94-97°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5