Papua - Arufa (Apple Asam-Boi)
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Papua New Guinea Arufa (Apple Asam-Boi)
On rare occasion we get a naturally processed PNG coffee. Known for its bold body in the cup and sweetness for its washed coffee, it can not go wrong if its brewed under pressure. We had the opportunity to cup this coffee at the end of 2020 and we know that we have to get it.
It is a special tasting batch of coffee by one of the famous PNG coffee exporter, Monpi Exports. The same exporter that we got the Papua Kaw Kaw Gap in our espresso selection. This coffee is just does not taste like a Papua coffee.
This coffee is made from Bourbon and Typica coffee from smallholders in the Jiwaka Province and it is named after the community known as the Arufa that live in the shadow of Mount Bangeta. This community is fortunate as they benefit from good road access allowing access to Monpi’s Mill.
As coffee produced in PNG are mainly exported to Australia, the Australian government imposed strict requirement for the incoming coffee from PNG. One of which is that the coffee must be certified Organic. Monpi is one of the exporter that is accredited by the Australian Government to ensure that the coffee that they are exporting meets the health regulation and requirement.
The whole process starts from where the cherry is produced. Since 2013, Monpi has established the Sustainable Management Services to ensure the coffee producers reach the certification standard. For example, the weeds produced at the farm must be regularly slashed and when the weeds are decomposed, it is then used as an inputs for the farms (fertilizer). Apart from that, every time the cherry is depulped, the farmer has to take the coffee cherry pulp back to their farm and used as an organic fertilizer. These are some of the ways that Monpi is encouraging its farmer to be more organic and in away being sustenance.
For this special lot, cherry is handpick at the processing station where only the “full maroon cherries” is selected. Drying process takes up to a month depending on the climate. Once it has reached 12% moisture. The cherry is then transported to the dry mill where it is sorted and milled for export.
Upon grounding the coffee, we could detect the aroma of riped pineapple and cantaloupe aroma. In the cup, we could taste highlight of apple juice and cantaloupe. The acidity is bright, the winey aroma is mild and the cup is juicy throughout. Reminded us of Apple Asam Boi.
Variety : Bourbon & Typica
Altitude : 1500 masl
Process : Natural
Origin : Mount Bangeta, Jiwaka