Brazil | Papua New Guinea
Caramel | Chocolate Cream | Treacle
This blend was created to taste by Moi, suited for espresso rather than filter. It hits differently. The Papua New Guinea bean is stronger with a distinct chocolate creaminess, whilst the Brazil bean rounds it off with an edge of caramel sweetness.
Brazil Sitio Grota Funda Pulped Natural
Cupping notes: Gummy bears, blueberry, rum, lychee, caramel, chocolate.
About Grota Funda: The Mantiqueira region is now well known for its distinct flavour profiles from coffees grown at relative high altitude with steep folds on the slopes that bear the trees. This came from a concerted effort by Cocarive and others to really push for recognition and quality and resulted in a dominance of farms from the area in Cup of Excellence tables across both Pulped and Natural.
This has since lead to a number of farms no longer entering as the name has been made, preferring to focus on growing the long-term sustainability of the farm by forging relationships with roasters. The area now has its own geographical indication reflecting both a minimum score and topographical limitation.
Grown on the slopes of a hillock nestled in the lee of the Serra de Mantiqueira, the yellow varietals are more common, in part due to mutations by the plant itself to deal with growing under full sun, and in part due to selection from preferences in cup profile. Out here, yellow varietals are definitely king. Cocarive are currently conducting research into the rate at which yellow varietals photosynthesise as this is slower than red, and consensus has it that this is behind their distinct characteristics of sweetness and body.
Glaucio Carneiro Pinto bought the farm back in 1992 having been in coffee farming since the mid-1960s, and now has just under 500 hectares under coffee production. The grandson and son of coffee farmers, he is well placed in his dual role of farmer and vice president of Cocarive, helping other farmers in the region.
Beans here are hand-picked when ripe – for yellow cherries this means the skins have freckles or resemble a banana – and then taken down the hill to the small concrete drying patio with tiled washing station for the experimental lots. Beans are fully processed here and bagged, before shipping to Carmo de Minas. Bags are then received by Cocarive in their purpose built warehouse, cleaned again and laser sorted for any colour defects. Density tables split in to screen sizes and the coffee is finally bagged just before export.
Papua New Guinea Elimbari A
Cupping notes: Chocolate cream with grapefruit, caramel, and green apple.
About Elimbari: Close to the border of Eastern Highlands Province, the district of Chuave lies, central to Papua New Guinea and within the New Guinea Highlands that stretch across the island of New Guinea, second largest in the world. The Highlands themselves are actually a chain of mountain ranges, and the Bismarck range, with Mount Wilhelm as its highest peak, is where the coffee growing slopes that produce the cherry for Elimbari are. PNG is what is known as a megadiverse country – one of 17 identified countries that exhibit over 5,000 endemic plant species and bordering marine ecosystems.
Coffee is grown mainly by smallholders in ‘gardens’ – a small plot of land that contains everything from a few trees up to a three-hectare plot at most. There are a few more traditional plantations, but these account for just under 20% of production. Once picked coffee is pulped, and then dry fermented for 24 hours in wooden or plastic boxes before being washed and dried on sails – stretched tarpaulin drying beds. Coffee is then sold to collectors and taken to the renovated dry mill facility belonging to Kongo, who cup, select, process and hand sort where necessary before bagging and exporting the coffee.
Arusha is an interesting varietal. Assumed to be from Typica lineage, it occurs in both Tanzania and Papua New Guinea but other than that, information is vague at best. Both countries share a mixed German British colonial background and Arusha itself is a city in Tanzania, not far from Mount Kilimanjaro and the border with Kenya. Most varietals were introduced to the country in the 1950’s from African and Australian research stations, though coffee is first recorded in PNG in 1873, and was growing in the Rabaul Botanical Gardens by 1890, but was not grown in Simbu until the 1960’s. More confusingly, French Missionaries planted coffee in the Kilimanjaro area in the 1890’s and you sometimes see that given as the source for Arusha; this was assumed to be from a Bourbon heritage, though other countries have had coffee tested from this lineage and had that proven to be of Typica lineage.
All coffee shipped on Tuesday. Place your order beforehand to avoid disappointment. Royal Mail as standard shipping.
Origin - Brazil
Producer - Cocarive
Process - Pulped Natural
Altitude - 1050 - 1150m
Harvest - June - December
Flavour - Blueberry, Caramelized, Rum, Sweet Aromatics, Vanillin
Species - Coffea Arabica
Varietal - Red Catuai
Origin - Papua New Guinea
Producer - Kongo Coffee Limited
Process - Washed
Altitude - 1500 - 1800m
Harvest - April - September
Flavour - Apple, Caramelized, Chocolate, Creamy, Grapefruit
Species - Coffea Arabica
Varietal - Arusha, Bourbon, Typica