baroida estate

Baroida Estate was founded by Ben Colbran (NZ) in the 60’s when the government encouraged foreign agriculturalists to cultivate land in the eastern highlands of Papua New Guinea. Ben became very good at ‘reading’ the coffee (if certain fertilizers were needed / or if coffee was diseased). this knowledge & experience was passed on to Ben’s son Nicol who runs the estate today.

meticulous separation for QC helps maintain the high quality of the coffee. the Colbran’s also play a huge role in supporting the community by improving local infrastructure like bridges, schools & roads.

this coffee is a washed: all the pulp & mucilage of the coffee is removed before it’s washed and dried. this particular lot was fermented for 36 hours. washed coffees tend to be more floral and acidic.

we were also lucky enough to buy the same lot as a natural & honey process…you can find the set here.

FINER DETAILS

origin: aiyura, kianantu, eastern highlands
produced by: colbran family – baroida estate
processing method: washed
varietal: arusha, bourbon, mundo novo, typica
elevation: 1700-1850m above sea level
recommended for: espresso

SUGGESTED RECIPE

in: 21.5g
out: 45g
time: 26-28sec
temp: 92.5-94.5°C