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HomeCoffeesPapua New Guinea - Lamari Washed
Obura-Wonenara, Eastern Highlands · Papua New Guinea

Papua New Guinea - Lamari Washed

Natural Arusha, Blue Mountain, Bourbon, Typica, grown at 1700 to 2000 masl

Roasted by Haute Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryHaute Coffee Roasters· Abu Dhabi, United Arab Emirates
FarmLamari River Valley Coffee Gardens, Obura-Wonenara, Eastern Highlands, Papua New Guinea✓
ProducerVarious Smallholder Farmers
ProcessNatural✓
Harvest—
Altitude1700 to 2000 masl✓
ClimateTropical rainforest
VarietiesArusha, Blue Mountain, Bourbon, Typica✓
Roast—
Tasting notesCaramel, Chocolate, Subtle Hint of Fruit✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Caramel
    Sweet › Brown Sugar
  • Chocolate
    Nutty/Cocoa › Chocolate
  • Subtle Hint of Fruit
    Fruity

Supply Chain

  1. Farm

    Lamari River Valley Coffee Gardens, Obura-Wonenara, Eastern Highlands, Papua New Guinea

    Grown by Various Smallholder Farmers

  2. Roastery

    Haute Coffee Roasters

  3. Coffee· viewing

    Papua New Guinea - Lamari Washed

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPapua New Guinea Coffee Single Origin - Lamari WashedLamari Papua New GuineaLamari River ValleyPapua New GuineaPapua New GuineaPapua New Guinea - Kindeng MillMore from this producerVarious Smallholder Farmers13More from this farmLamari River Valley Coffee Gardens1 moreSame variety, exploredArusha80Blue Mountain38Bourbon2353Typica1436Similar flavour profileCaramel, Chocolate, Subtle Hint of Fruit3438Same processNatural7627From the same originPapua New Guinea193More from this roasterHaute Coffee Roasters6 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1700 to 2000 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability