Even though all Papua New Guinea coffee is grown organically, this is one of the few certified ones. Garoka sits at 5,000 feet altitude and is the capital city of the Eastern Highlands province, which is where the best Papua New Guinea coffee tends to comes from. All things considered, it's a great value.
I roast this bean to the two extremes. On the light side, JUST out of the first cracks, you have a smooth, savory, creamy mug. Think hickory and papaya with a buttery mouthfeel. You can drink it straight, or blend it into Guatemalans or other dark roasts to mellow them out and give them more body. On the opposite spectrum, you can roast it like a dark Sumatra giving it 30 seconds into the 2nd cracks to get a great dark roast without the earthiness, but with the full body and chocolatey spicy notes of a nice Sumatra. It's fantastic alone, or you can blend it into your dark Indonesians to save money. I like it both ways, but I don't like anything inbetween. The middle roasts are empty and flat. Not defective, just boring -- nothing that makes you want a refill.
Now one note...the green beans smell smoky. I do not know they story on how this happened, and it doesn't seem to translate into a smoky taste upon being roasted; but it is probably why they are so inexpensive, and I just wanted to give you a head's up on that.
Info from the importer:
Region: Eastern Highland Province
Producers: Smallholder farmers, most on farms that are smaller than 30 hectares
Process: This coffee is processed all by hand, from hand picking to the use of small hand pulping machine. Washed and sun-dried.
Altitude: 1500-2000 masl
Varietal: Bourbon, Caturra, Jamaican Blue Mountain
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