Papua New Guinean coffees have flavors of sugar cane juice, lemon, and melon, with a fruit acidity and smooth mouthfeel.
These beans are wet-processed and produced from old varieties like Bourbon-type beans. The processing method was brought from Tanzania, with old British McKinnon disc pulpers and a double fermentation treatment that is still sometimes used today.
These beans are wet-processed and produced from old varieties like Bourbon-type beans. The processing method was brought from Tanzania, with old British McKinnon disc pulpers and a double fermentation treatment that is still sometimes used today.
