two different coffees from nicaragua & papua new guinea
Clubs of America | Mar 28, 2015
ENJOY STIRRING MOMENTS THROUGHOUT YOUR DAY WITH THESE TWO DIFFERENT COFFEES FROM NICARAGUA & PAPUA NEW GUINEA . . . AND YOUR FAVORITE COFFEE OF THE MONTH CLUB . . .
PAPUA NEW GUINEA A GRADE MILE HIGH — FULL CITY ROAST —
PNG coffees are revered for their interesting acidity and high variety. Notable for the mountainous topography of the island and the incredible cultural diversity of thousands of indigenous groups, historical changes in infrastructure have reduced the number of centralized coffee plantations. Thus, many New Guinea plantations are actually collections of traditional “coffee gardens,” small plots of as little as 20 plants grown alongside other crops. With increased introduction of modern processing methods, these already incredible coffees continue to grow in quality and consistency.
Mile High is the A Grade offering from the Arokara Co-op, grown in the Eastern Highlands of the country on the outskirts of the town of Kainantu, 1 mile above sea level.
Arokara is a cooperative of plantations (the largest are Tairora and Gadsup) in a valley surrounded by mountains – two of the closest are Yonki Dome and Elendora. With 20+ years experience in growing and processing, Arokara has always delivered a quality bean. Originally set up with modern farming methods by the Rural Development Bank, in the last 15 years the plantations have been returned to the ownership and management of the landowner clans who now use no chemicals or fertilizers in the production process.
The cherries are picked, pulped, fermented and washed by hand in fresh mountain stream water, then sun-dried for 7 to 12 days to give it its signature bluish color. Up to sixty people (not including the pickers) are involved in the processing operation. The number of people in the area who rely on coffee export for their subsistence is roughly 12,000.
Cup characteristics include a smooth body, a clean and consistent berry flavor with pleasant aftertaste of cedar, malt and tea-like notes. The aroma is like that of caramel and burnt sugar. Round bodied, the acidity is winey and juicy.
NICARAGUAN SHG EP — VIENNA ROAST —
Our Nicaraguan SHG EP is a coffee that comes from the mountainous northwest region of Nicaragua. It is a Strictly High Grown coffee, meaning it was grown at high altitudes (between 1,200 and 1,400 meters above sea level), which allows the beans to develop more slowly, developing a denser, high quality bean.
The EP stands for European Preparation — a further sorting of the green coffee before it is exported, guarantees that only the finest beans are bagged and shipped. A great deal of coffee from your favorite Coffee and the Month Club is harvested and exported from Asociacion Aldea Global.
Aldea Global began in 1992 with 22 farmers participating. Today, the Association assists more than 1,000 families, most of which are from Chorotega indigenous communities. Aldea Global offers organic specialty coffees, which have provided the association with small farm loans, women’s solidarity groups and the ability to produce other agricultural products such as fresh produce and beans. The Association promotes sustainable management of natural resources, rural health clinics, installation of potable water filters, and integrated pest management programs.
This group, made up of small farmers, facilitates the growth of profitable and sustainable businesses, promoting efficient commercialization and alternative credit services. Aldea Global helps farmers stay in harmony with their environment, while producing a profitable product for the marketplace.
Speaking of the marketplace, this SHG EP offers you sweet aromas of caramel, and flavors of chocolate and nuts. It is a medium-bodied coffee with bright, citric acidity. This well-rounded cup proudly comes to you from Nicaragua’s Jinotega region.