ESPRESSO | PAPUA NEW GUINEA BAROIDA HONEY

TASTING NOTES | RED GRAPES. RIPE PLUMS. HAZELNUT SPREAD

Country of origin: Papua New Guinea

Farm name: Baroida Estate

Location: Baroida, Aiyura, Kianantu, Eastern Highlands

Producers: Colbran Family

Altitude: 1700-1850masl

Varieties: Arusha , Bourbon, Mundo Novo, Typica

Processing: Honey

Harvest & Shipping: January-February 2023

Farm Size: 220 hectares

SCA Quality Score: 86.5

Suggested brew method: Espresso

Baroida estate, renowned for its exceptional coffee quality, is named after the Baroida spirit residing in a resilient river rock. This estate, located in the Kainantu District of Eastern Highlands Province, Papua New Guinea, consistently delivers high-quality coffee with a remarkable acidity and delightful mouthfeel, thanks to meticulous separation for quality control.

In the 1960s, Ben Colbran founded the Baroida Estate, taking advantage of the government's encouragement for foreign agriculturalists to cultivate the highlands. Ben purchased the land from a native named Taro and became one of the pioneering coffee farmers in the region. Today, Ben's son Nicol manages the plantation, carrying on the family legacy.

The Baroida name is derived from the Baroida spirit believed to reside in a large river rock within the estate. This rock has remained steadfast in the middle of the river, resisting even the most severe floods while other rocks have been washed away.

Situated at the intersection of the Lamari river valley and Mount Jabarra range, the Baroida plantation enjoys an elevation of approximately 1,691 meters above sea level. Surrounded by thousands of hectares of cleared land previously owned by colonial coffee estates, now managed by native landowners, the plantation is also flanked by mountains where numerous smallholder coffee producers cultivate nearly a million trees.

During the early years, the Colbrans faced the challenge of soil water-logging, which they addressed by digging drainage ditches between each row of coffee. Ben developed a deep understanding of the coffee's needs, including fertilizer requirements and disease management, which he passed on to Nicol, who continues to implement these solutions today. Over time, minor adjustments have been made, such as planting more shade trees to reduce the need for fertilizers and control weeds. However, this results in lower yields, so renovation and planting programs have been established to meet future demand.

Harvesting at Baroida Estate involves meticulous separation to maintain quality. After careful sorting, the cherry undergoes pulping using disc pulpers. The parchment and remaining mucilage are spread on tarps for sun drying, with frequent raking to ensure uniform drying.