Nebilyer Valley - Papua New Guinea

Tasting Notes: Papaya, hops, brown sugar, buttery

Process: Centrally processed, fully washed and sundried

Variety: Typica and Bourbon

Roast: Medium Dark

NET WT 12OZ Zippered Bag

“Nebilyer Valley” coffee is sourced from family-owned farms located in the Tambul-Nebilyer District, a vast highland expanse west of Mount Hagen.  Each producer cultivates coffee on anywhere from 1-60 hectares of land.  During harvest, cherry is collected in the field and brought to the wet mill, where a visual inspection is carried out and receivable cherries are weighed by producer. Cherries are then mechanically depulped and left to ferment underwater for 18 hours, after which the parchment is decanted, washed, transfered to another tank, and fermented again for 18 hours under fresh water. After the full 36 hours of fermentation is complete, parchment is carried to the adjoining fields where it is spread in a thin layer across long tarpaulins to dry in the direct sun.