New Single Origin Espresso – Papua New Guinea Baroida Espresso

We are excited to now offer a single origin, single roast level espresso from Papua New Guinea!
Click here to download a .pdf about Papua New Guinea Baroida Espresso.

This espresso was born from a wish to offer a single origin espresso that we could pull from a single roast level and have the best espresso shot. We’ve been pulling shots of Papua New Guinea Baroida for a long time, and it works so nicely as a single roast level espresso. It is a naturally sweet, bright and complex espresso yielding rich, syrupy notes of dried cherry, apricot and spice.

Single origin espresso is a wonderful way to experience every flavor and nuance that a varietal has to offer. The smooth, tangy and fruity qualities of this single-origin coffee are magnified in this simple, single roast level espresso shot. The unique acidity produced by wet processing in combination with the natural body of a hand-cultivated South Pacific coffee, renders this easily approachable espresso irresistible. Because the beans are fully washed, this varietal also tends to yield a very clean, consistent cup quality.

The distinctive qualities of this espresso shine through as a straight shot. It’s acidity and aftertaste practically disappear in milk based drinks, which reflect the same soft, creamy, delicate body of the non-espresso version of the varietal. The unique flavor of Papua New Guinea is a wonderful addition to any cafe menu. Wet processing and Indonesian varietals rarely mix, and the flavors that are produced by the combination are equally as rare. If your customers demand a specialized experience, Papua New Guinea Baroida Estate will deliver.

Brandon Riggs, Roastmaster

“What Do You Taste?” Indonesia

During the last two weeks, we have covered the growing regions of Latin America and East Africa. We learned how the different environments along with the processing methods, affect the tastes of the coffees produced. In editions one and two of “What Do You Taste?”, it was determined that Latin American coffee beans tend to be very acidic regardless of the country, while East Africa on the other hand, tends to be much more diverse when it comes to taste. This week we are going to take a look at the third and final region, Indonesia. Coffee is not native to these islands, but because of their ideal climate and location, 17th century Dutch colonists traveled to this region and planted coffee seeds. Since then, coffee has become a huge industry on an international scale, and is one of the biggest economic resources in the region.

In this region, coffee comes primarily from Sulawesi, Sumatra, East Timor, Papua New Guinea and Java. Arabica coffee beans, which are of higher quality, only make up about 10 percent of the total coffee grown from this region. Even though this is the case, it is known that Arabica coffee beans that are grown in Indonesia are among some of the highest desired, producing high demands, especially in Japan and the United States. The thousands of islands that make up this region are the perfect environment for coffee growing. With tropical rainforests and a mountainous landscape, this region allows some of the finest coffee in the word to be grown. Most of the beans grown in Indonesia are dry processed, which gives the coffee a very low acidic content. Typically, the average Indonesian coffee has a heavy body with low acidity and a chocolaty taste.

At Stockton Graham & Co., we have some incredible selections from Sumatra and Sulawesi. These beans are heavily recommended by our roasting staff, and are quite favorable among our customers. Whether it’s a single origin, or a blended coffee, Indonesian coffee always seems to please it’s drinkers. If Indonesian coffee is one that you are unfamiliar with, we strongly suggest you try it, because we guarantee you won’t be disappointed!

Matt Hogan
Stockton Graham & Co.