Papua New Guinea Coffee Roasting and Pour-Over Brewing Records

Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee · Papua New Guinea Coffee Origin Introduction

Ever since I started buying green coffee beans to roast at home, coffee beans from "mysterious countries" have held a powerful attraction for me! Like Papua New Guinea (Independent State of Papua New Guinea, often abbreviated as PNG). In my memory, it appeared in high school geography class (a country bordering Indonesia), history class (a remote colony of Western countries), and university sociology classes (how indigenous tribes interact with modern society/capitalism). Moreover, I found their country name quite difficult to pronounce, often mispronouncing it, never being sure where to add the "ya" syllable, or forgetting there were two "ya" characters. In short, coffee beans from this geographically hard-to-reach country must definitely be given a try.

Papua New Guinea: Island Nation of Coffee Excellence

Papua New Guinea is an island nation located in the southwestern Pacific, bordering Indonesia to the west and near the Solomon Islands to the east. Amazingly, Papua New Guinea has highlands and produces only one cash crop: coffee! The most famous is "Bird of Paradise Coffee," especially the Sigri Estate, which sells Bird of Paradise Coffee worldwide. The Sigri Estate is located in the Wahgi Valley of the Western Highlands, with an average altitude of 1,600 meters, cool climate, and abundant rainfall, providing excellent growing conditions for coffee trees.

FrontStreet Coffee's Papua New Guinea Coffee Region: Chimbu

However, the green coffee beans I purchased are from Chimbu in the Eastern Highlands. Although the more famous coffee-producing region in the Eastern Highlands is Goroka, which has long been renowned for producing both coffee and gold. Chimbu has a relatively short history of growing coffee trees, but it possesses rich soil, high altitude, mild climate year-round, plus excellent green bean processing: coffee farmers manually select ripe coffee cherries and transport them to the Goroka processing plant for depulping and fermentation. Through washed processing and sun-drying processes, along with the currently popular honey processing method, quality is ensured, giving the coffee beans a rich, mellow taste - truly excellent quality coffee beans.

Coffee Tasting with the Roaster

First Roast

Accidentally roasted too dark - during the one-minute glide before dropping the beans, there were continuous popping sounds of second crack.

After 72 hours of bean resting, pour-over with filter paper (water temperature 90°C, bloom time 40 seconds), coffee-to-water ratio was 10g to 120ml. As expected, it was very rich and mellow with a long-lasting aftertaste, but unfortunately, there was no fruit aroma or acidity.

Second Roast

Heard the first popping sound of a coffee bean, followed by a minute of dense first crack. Because I was hoping to pour out a fruit-flavored profile, I glided to drop the beans after about 10 seconds, very much looking forward to this second batch.

After 48 hours of bean resting, pour-over with filter paper (water temperature 90°C, bloom time 40 seconds). Because I found the taste very rich last time, I changed the coffee-to-water ratio to 10g to 150ml. Still had a long-lasting aftertaste, with fruit aroma in the beginning. The fruit acidity wasn't obvious, but! There was sweetness! And it was discovered lingering in the mouth - especially that coffee aroma that exploded completely in the mouth and wouldn't dissipate for a long time! Super delicious!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473