Papua New Guinea: Airplane

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TASTING NOTES:
Cocoa Powder, Roasted Hazelnut, Green Grape
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FINISH:
Cocao-Raisin
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ROAST LEVEL:
Medium
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SWEETNESS:
Medium (Cocoa)
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ACIDITY:
Low (Grape-like)
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BODY:
Full (Savory)
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DESCRIPTION:
The flavor profile features sweet notes of cocoa powder, roasted hazelnut, and green grape. The sweet and savory finish lingers with notes of cocoa, raisins, and green tea.

GROW REGION:
Papua New Guinea's mountainous Simbai region, with its amazingly fertile volcanic soil, is excellent for growing rich, vibrant Arabica coffee at elevations of 1,600–1,900m. This comes with a challenge — many remote villages and smallholder coffee farms are only reachable by foot and then light aircraft. For Simbai farmers to access the supply chain, they must bring their coffee to an airstrip. It's not easy; some farmers have a day's journey from their farm to the airfields.

HARVEST PROCESS:
Farmers process their cherries — a mix of Typica and Bourbon varietals — using traditional methods. Processing is completed through the washed method after a 30–36 hour fermentation of the whole coffee fruit post-harvest, then dried on raised beds for 4–6 weeks.