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HomeCoffeesPapua Nueva Guinea Morita
Baroida, Aiyura, Distrito Kianantu

Papua Nueva Guinea Morita

Washed Arusha, grown at 1700 masl

Roasted by Almanegra Cafe

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryAlmanegra Cafe· Mexico City, Mexico
FarmBaroida, Aiyura, Distrito Kianantu✓
ProducerNichol y Chris Colbran
ProcessWashedLavado✓
Harvest—
Altitude1700 masl✓
VarietiesArusha✓
Roast—
Tasting notesred fruit tea, dried fig, bitter fruit peel, tartaric acidity, woody aroma, aromatic spice, leather✓

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

Flavor Profile

7NOTES
  • red fruit tea
    Floral › Black Tea
  • dried fig
    Fruity › Dried
  • bitter fruit peel
    Other › Chemical › Bitter
  • tartaric acidity
    Sour/Fermented
  • woody aroma
    Other › Papery/Musty › Woody
  • aromatic spice
    Spices › Brown Spice
  • leather
    not on the wheel

Supply Chain

  1. Farm

    Baroida, Aiyura, Distrito Kianantu

    Grown by Nichol y Chris Colbran

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Papua Nueva Guinea Morita

Keep exploring the atlas

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

Tastes similarPapua New GuineaHakuna Matata, HoneyPapouasie Nouvelle Guinée Sigri APAPUA NUEVA GUINEA KINDENGPapua New Guinea ArushaPapua Nueva Guinea Finca KorguaSame variety, exploredArusha80Similar flavour profilered fruit tea, dried fig, bitter fruit peel49Same processWashed13025More from this roasterAlmanegra Cafe131 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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