Papua New Guinea | Baroida Estate | Mixed | Natural | Espresso | 250g Grind:Whole Beans He learned early that the

He learned early that the preservation of biological diversity on coffee farms is not only essential for long-term sustainability but also for producing the best tasting coffee

Producer: Boyce Harries

The cupping table was bursting with wild floral aromatics of jasmine and bergamot

This coffee is a hybrid process where the whole cherry was fermented for 96 hours before being de-pulped and dried as a honey for 20 days

Variety: Arusha

Papua New Guinea | Baroida Estate | Mixed | Natural | Espresso | 250g Grind:Whole Beans He learned early that theRegion: Aiyura, Kianantu, Eastern Highlands Elevation: 1700 1850 masl About: Ben Colbran moved from New Zealand to Papua New Guinea in the 1960s when the government encouraged foreign agriculturalists to cultivate the land throughout the highlands. He founded Baroida Estate and was one of the first farmers to grow coffee in the valleys of the Kianantu District. Today, Ben's son, Nicol, manages the estate. Baroida gets its name from the spirit,