Fair Trade and Organic-FTO Chuave
Origin: Papua New Guinea
| Association | Keto Tapasi |
|---|---|
| Process | Washed |
| Variety | Arusha, Bourbon, Typica |
| Elevation | 1600-1800 MASL |
| Country | Papua New Guinea |
| Harvest | May-September |
Cupping Notes: Savory and citric with nutty, herbal, and cocoa flavors
These cupping notes are relative to light roast profiles. As the roast profile darkens toward medium to medium/dark, these notes will be slightly eclipsed, resulting in more sweetness and roasted flavor. Once the french roast profile is attained, most of the aforementioned cupping notes will be difficult to detect.
Keto Tapasi
Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade–certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.
Papua New Guinea, in the southwestern Pacific, encompasses the eastern half of large island of New Guinea north of Australia. PNG is one of the least explored places left on earth, with dense rainforests, rugged mountains and many diverse indigenous people (with over 800 languages spoken). This coffee is grown in the eastern mountainous highlands regions; 40% of the population of PNG derives income from coffee farming.
Additional Information:
1. Unique Flavor Profile: Papua New Guinea is known for producing high-quality Arabica coffee with a unique flavor profile. The coffee often exhibits a full body, bright acidity, and complex flavor notes, including hints of fruity, floral, and spicy undertones. This distinctive flavor profile makes Papua New Guinea coffee sought after by enthusiasts.
2. High Altitude Growing Conditions: The coffee is grown in the mountainous regions of Papua New Guinea, where the high altitude, fertile soil, and ideal climate contribute to the development of premium coffee beans. These conditions can result in a more intense and complex flavor in the coffee.
3. Small-scale Production: Much of the coffee production in Papua New Guinea is carried out by smallholder farmers who use traditional, sustainable farming methods. This often leads to a focus on quality over quantity, with an emphasis on organic and shade-grown practices.
4. Social and Environmental Impact: Many coffee farms in Papua New Guinea are part of cooperatives or community-based organizations that promote fair trade practices and prioritize the well-being of local communities. Additionally, the emphasis on organic farming practices can have a positive environmental impact.
5. Challenges and Resilience: Papua New Guinea's coffee industry faces challenges such as infrastructure limitations, but the resilience and dedication of the local farmers often result in a product that reflects their hard work and commitment to producing exceptional coffee.
By understanding these aspects of Papua New Guinea's coffee production, consumers can gain a deeper appreciation for the origins of the coffee they enjoy and support the sustainability of the industry.