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|9 pounds||5 pounds||3 pounds|
Talu is a coffee mill in the growing region of the Eastern Highlands -- a mountainous and densely forested jungle region between 5,000 and 7,000 ft elevation. Coffee from Papua New Guinea comes from either Eastern or Western highlands -- Eastern grows less, but generally has more desirable, higher quality lots for sale. The area was entirely uninhabited until the 1930's and largely remains wild and untouched. The co-op growing this coffee is called Kange, and the Crop to Cup importers worked with them this year to bring their coffee to the global market. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.
The beans are largely made up of Bourbon varietal, but also some Caturra and Typica mixed in. It is not sorted meticulously, but the sorting is better than what you usually see from here.
I love this one as a light roast -- get through the first cracks, but don't take it too much beyond that -- four or five degrees at most. This bean is complex in taste, juicy, sweet, a little bit buttery, and has exotic fruity notes. I would describe it as strawberry with brown sugar and butter, with a little smokiness that gives it nice mouthfeel. If you get it too light you'll get some undeveloped flavors that are grassy or vegetable tastes, so give it a few degrees darker next time. If you get it too dark, you lose the sweetness, so if you're not getting the sweetness and fruits, nudge it a little lighter. As with most Papua New Guineas, it does make a wonderful dark roast. Roast it like a Sumatra and get it well into the 2nd cracks, snapping and smoking and spotty oils. That's where you get a sweet, earthy, full bodied dark roast that you can take to a gathering and please everyone. March 2017 USA arrival