Coffee Reviews

Wildgoose Coffee Roasters - Papua New Guinea Palinga

Coffee Origin:
Papua New Guinea, Upper Waghi Valley

Coffee Species

Coffee Varietal

Coffee Elevation
1,450 - 1,750 m

Coffee Farm/ Producers

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/20/2016

Coffee Processing


The beans have the fragrance of sun dried tomato, cinnamon, camomile, black tea, dried mango, bakers chocolate, musk, Eureka lemon, dill, matzo meal, cara cara orange, sour cream, and Egyptian hibiscus 

The grounds have the fragrance of sour cream, bakers chocolate, cilli mango, rooibos, hibiscus, bottle brush, corned beef, manilla tamarind, musk, saddle wood, cara cara orange, and toast



The aroma of this coffee is of crimson raisin, skim milk, dill, camomile, bitter sweet chocolate, grilled lemon, black tea, dried Manilla mango, Manila tamarind, lotus flowers, and musk

This is a medium body coffee that is smooth and creamy with a slick and juicy mouth fell but has a dry back note thats sharp

This is a mild acidity coffee that is crisp with a sharp and dense juicy complexity through out but has a dull and dirty back thats lingering

The flavors of this coffee are of licorice root, tobacco, bakers chocolate, saddle wood, musk, blood orange, red grapefruit peel, Egyptian hibiscus, dried manila mango, black apple, bottle brush, red rooibos, smoked paprika, almond milk, and white cranberry

As it cools it brings out the cream a lot and is like drinking it. The other flavors do get lost do to it


The aroma of the cup is of dill, frankincense, saddle wood, crimson raisin

The body of the cup is still much as the cupping but the press mad it smother and slightly velvety

Using the french press brings the acidity to high and is really tart with a bright and crisp smoothness to it that still has a dry back note and a slight spice tone

The flavors of this cup are of all spice, sumac, cilli mango, dutch process chocolate, licorice root, tobacco, black apple, white grapefruit peel, cracked ginger, skim milk, and damp soil

I think using the French Press on this coffee is a hit or miss or you, I did not much care for it on this but my grandma did not like it ether


The aroma of the cup is of damp soil, leather, dark chocolate, fried clam, delicate note of bergamot, carbon, and chicory

The body is weak and tea like with a smooth and well rounded texture

The acidity is medium - high with a bright and juicy complexity thats well structured

The flavors of the cup are of white cranberry, dark chocolate, cream, licorice root, vanillin, saddle wood, blood orange, Manila tamarind, sumac, lotus flowers, and burro banana

I was really surprised by how much I like the coffee brewed this way, I do not like the aroma but once past that it is a much better cup then the French Press