Coffee Reviews

The Roastery of Cave Creek - Papua New Guinea

Coffee Origin: Papua New Guinea, Korofeigu, Bena, Eastern Highlands

Coffee Species
Arabica

Coffee Varietal
Arusha, Blue Mountain

Coffee Elevation
1,400 - 1,900 m

Coffee Farm/ Producers
Korofeigu Farmer's Cooperative

Coffee Roasting Date, Roaster
The Roastery of Cave Creek - 11/9/2015

Coffee Processing
Wet

 

The beans have the fragrance of  Mexican chocolate, molasses, damp soil, celery root, musk, cedar, adobo, marjoram, clove stem, licorice root, leather, carbon, dried black current, and jasmine

The grounds have the fragrance of cream, Mexican chocolate,musk, damp soil, licorice root, black cardamom, roasted carrot, turnip, cola, yeast, and a subtle hint of mint

 

CUPPING

The aroma of this coffee is of black current, black cardamom, tamarind, damp soil, raisin, musk, licorice root, marjoram, adobo, and Mexican chocolate

This is a heavy body coffee that is chewy with a thick creamy coating and has a rough texture

This is a medium acidity coffee that has a dirty vibrancy with a lingering, dull and unbalanced structure

The flavors of this coffee are of soil, black cardamom, dutch processes chocolate powder, molasses, musk, cedar, adobo, licorice root, leather, carbon,yeast, ash, and carbon

As it cools the cream and soil notes are prominent along with a sweet spice note that is an undertone like of cane sugar

 

FRENCH PRESS

The aroma of the cup is of dark chocolate, molasses, black tea, soil, black current, roasted tomato, cola, and tannin

The flavors are of chocolate, watered down instant coffee, black cardamom, chipotle, yeast, clove stem, and dried dark cherry

The body is weak with a dirty water consistency and a chalky aftertaste

The acidity is very low with a lingering dirty unbalanced structure that is ashy

 

 

 

This coffee is over roasted to the point that this should not be drunk on any brew method