PNG Hai tambu Roasted Coffee 250g-KS
Papua New Guinea PNG Hai Tambu – Vadregenyes Flavour a Keleti Earth
Papua New Guinea (PNG) The coffee world one legelszigeteltebb, legerintetlenebb and legvadabb Regionja. While a neighbouring indonez world coffee a difficult, earthy flavour hiresek, a Paputhe coffees a quite other, much cleaner and fruit arcot mutatnak, while megorzik a Region jellegzetes, spicy charactert. A "Hai Tambu" (which a local Tok Pisin handleven roughly annyit makes: "Szent Altitude" or "Tisztelt Hegy") a such lot, which perfect weight creates the Asian/csendes-oceani body and a vibratory fruitiness between.
terroir and Genetikai Container
The coffee Keleti Earth (Eastern Highlands) oserdei environment, 1400 and 1900 metre between altitude above sea level altitude terem. A farmers here typically small parcellakon, so-called "coffee" gazdalkodnak, the allami and cooperative infrastruktura pedig all a termest. A vulkanikus talaj and a continuous, tropical humidity perfect material provides a cserjeknek.
Which this The coffee professional perspective truly separate makes, the a varieties amazing keveredese. A szigetre eredetileg the iconic jamaicai Blue Mountain Typica magjait hoztak be the 1920-as year, which a today napig the sweetness and the elegant is responsible for. E beside tarsultak the indonez world originating, againstallobb hibridek (Tim Tim, Ateng, Onan Ganjang), as well as the Indian origin S795. This is a genetikai container gives The coffee utanozhatatlan, complex spice.
Processing and Cup profile
A neighbouring Szumatra "nedves hantolasu" (giling basah) process compared with Papua New-Guineaban a classic washed (washed) Processingt apply. A fruit pulp remove and a clean watery ferment gondoskodik arrol, that The coffee mentes whether a difficult, iszapos flavour, and helyette a crisp, clean profil bontakozzon out.
The Medium-dark roast brilliant dontes for this the raw material. A high temperature tompitja a raw savakat, and in the cup a extremely izgapples harmony to create. The first with each sip the black ribizli dark, lekvaros sweetness dominates, which the mandarin restrained, spicy citrusossaga accompanies. The coffee true separate however in the finish rejlik: a variety resulting Asian Character a very defined, husito herbal, zsalyas-eukaliptuszos flavour mutatkozik and, which thick body paired.
Recommended Preparation Methods and Parameters
The Medium-dark roast and a thick, herbal body because of this The coffee excellently works the intense extraction (extraction) provide, pressure under operation or slow steep with tools.
EspressoWhy recommended? A darker roast and a complex Varietykeverek a abundant, hazelnut with crema order, incredibly vaskos Espresso results in. A black ribizlis notes here dense fruit appear and a herbal alapon. Setup tip: Because a roast Medium-dark, The coffee very easily dissolves. Use alacsonyabb, 89-90 °C-os water temperature, that avoid bitter flavours. A classic 1:2 ratio (e.g.. 18g from ground coffee 36g drink) 25-28 second under perfect result gives.
automatic Coffee makerWhy recommended? A Medium-dark, washed coffees the automatic machines (e.g.. Jura, But'Longhi, Philips) best baratai. A beans surface still not tocsog the olajban (therefore not makes ruin a built-in grind), but enough soft and sotetek ahhoz, that the machine short time under rich, flavour coffee main from it. Setup tip: Adjust a grind a possible legfinomabb, still not dugulo fokozatra, the water temperature pedig take kozepesre.
Moka Pot (Moka Pot)Why recommended? A Papua New-guineai coffees difficult teste excellently fits a Moka Pot distinctive world. A herbal notes a very "ferfias", spicy black coffee result. Setup tip: Use medium-fine grind. Into tank mindenkeppen hot water pour a kezdeshez, that a darker roasted coffee do not kapjon excess hosokkot a metal elegant during. Amint The coffee megindul, medium on medium heat, then a "szorcsoges" before take down a from heat.
Vietnamese Phin FilterWhy recommended? This is The coffee mintha erre the eszkozre was would kitalalva. A metal filter through lecsopogo drink preserves The coffee thick, oily body. Setup tip: A mandarin and a black ribizli flavour amazing szinergiat alkotnak a cup to bottom tett dense with milk. Use coarser ground coffee, and szanj 5-6 percet a slow, steep lecsopogesre. A Asian hangulatu, spice sweetness is a jrefersmad.
