Papua New Guinea Lamari Coffee Beans: Regional Flavor Profile and Brewing Methods

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Papua New Guinea (PNG) is an extremely diverse country with over 800 different languages. Most highland tribes had never contact with white people until the 1930s, as very few people explored PNG. Currently, PNG is a region filled with contradictions between Western influences and indigenous traditions. Commercial coffee production in Papua New Guinea began in the 20th century, with the introduction of Jamaican Blue Mountain varieties (a Typica branch) from Jamaica in the 1920s. At that time, most coffee production came from 18 large plantations. These plantations still exist in Papua New Guinea today but account for only 15% of total production.

Most production currently comes from small farmers who produce coffee in their own coffee gardens, as they call them locally. Small farmers' coffee gardens may contain anywhere from dozens to hundreds of coffee plants, with green bean yields ranging from 25-65 kilograms.

Coffee grown in Papua New Guinea's Lamari Valley is among the finest PNG coffees. No chemical fertilizers, pesticides, or fungicides are used. Processing and drying by small-scale growers are centralized at the Baroida collection station for hulling, grading, and export preparation.

Region: Papua New Guinea, Lamari Valley

Western Highlands

Altitude: 1,400 – 1,800 meters

Varieties: Arusha, Blue Mountain, San Ramon

Producers: Member small farmers

Annual Rainfall: Approximately 1,800 – 2,000 mm

Processing Method: Fully washed, then dried on African beds

Flavor Profile: Typical sugarcane and sweet potato sweetness, gentle yet lively acidity, substantial syrupy mouthfeel, with a thick finish carrying vanilla notes.

FrontStreet Coffee Recommends:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: 1:15 water-to-coffee ratio, 15g coffee grounds. First pour with 25g water, let bloom for 25 seconds. Second pour to 120g, then stop pouring. Wait until the water level in the coffee bed drops halfway, then continue pouring slowly until reaching 225g. Total extraction time around 2:00.

Analysis: Using a three-stage pour method for Papua New Guinea Lamari Valley coffee beans helps clearly distinguish the front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, stopping the pour during brewing can extend the extraction time.

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