“Beans New”
We have just received some new coffees, including the Papua New Guinea and the Peru that I was talking about. I am roasting some preliminary roasts of the coffees today, and will post cupping notes after I’ve tried them. However, I thought I would quick tell you a little about the farms.
Papua New Guinea
Specifically, this coffee comes from the Eastern Highlands Province. Within that region, the coffee comes from the growing region known as Purosa. This region has developed a co-op among all the farmers called the Highland Organic Agriculture Cooperative (HOAC). The high hills and poor dirt roads make this co-op very difficult to reach, especially during the wet seasons. One of the main goals of the co-op is to improve roads.
This coffee was harvested in November and is something we are choosing to feature more as a seasonal coffee. This means that we will only offer this coffee for a few months after harvest, but will not carry it year round. That way you can try the coffee when it is at its peak.
Here are some specs for the coffee:
- Varietal: Yellow Bourbon (a more delicate bourbon varietal) and Arusha (a varietal from Tanzania)
- Altitude: Approx. 1,520 meters above sea level
- Processing: Washed
- Environment: Dense jungles with high amounts of volcanic and organic matter.
Check out this video about the co-op!
Peru
This coffee comes from the Northwest of Peru from a co-op called CEPICAFE. It’s centered around the city of Piura, and slowing expanded since the co-op formed in 1995. In addition to coffee, members of the cooperative have begun to explore different agricultural exports including panela (raw brown sugar), cocoa, and jams among other smaller crops. The co-op is highly committed to quality and to sustainability. You can view their website here. (I used google to translate the page)
Like the Papua New Guinea, we will be featuring this coffee as a seasonal offering. This coffee was harvested in late December, and recently arrived in the US.
Here are some specs for this coffee:
- Varietal: Criolla or Creole (a strain of typica that thrives in sandier soil)
- Altitude: Approx. 1,400 meters above sea level
- Processing: Washed
- Environment: Sandy soil with good loam content.
Those are our two newest additions to our coffee line! I will post some notes about the cuppings after we’ve tried them.
Is this Peru from CEPICAFE similar to the Mexican Chiapas that Joe Bean carries? And does the Papua New Guinea reflect some of the same characteristics as the Joe Bean Guatemalan?
I hope so, Meg, Joe Bean has wonderful coffee
I think that similar soil conditions will yield some similar characteristics, but there are a lot of other characteristics to consider too. It would be interesting to do a comparative cupping with different soil types and see if there are any common flavor aspects that run through all of them.