Papua New Guinea Boana: Sample Coffee Roasters

Papua New Guinea
Boana

We find flavours of crisp apple acid, malty

Body Acidity

Baroida Estate is located in the Aiyura area of Kainantu District, Eastern Highlands Provence. The estate was founded by Ben Colbran in the 1960’s when the Government encouraged foreign agriculturalists to begin cultivating land throughout the highlands.

Ben first purchased the land from a native man named Taro and was amongst the first farmer to cultivate coffee in these valleys. Today, Ben’s son Nicol runs the plantation.

The name ‘Baroida’ comes from the Baroida spirit, believed by locals to reside in a large river rock sitting in one of the main rivers flowing through the estate. This particular rock, has stubbornly remained in the middle of the river for as long as anybody can remember, refusing to budge through the most severe floods, even when other rocks have been washed away.

For decades, the Colbrans served as collectors and agents for large multinational traders, supplying high-grade plantation coffee and also locally sourced parchment. Although highly sought after, these coffees were fundamentally undervalued. In early 2010, our sourcing partners MTC and the Colbran family partnered, with the aim to focus on unique, small lot specialty coffees.

Boana is sourced from surrounding small-holder coffee communities who delivery fresh cherry to the Baroida wet mill collection. The cherry is sorted and checked for quality and the growers are paid on the spot for their crop.

The coffee is processed by the Colbrnas at the Baroida mill. The Colbran family continue to push the quality envelope in one of the most challenging coffee. Flavor profiles here are incredibly unique, with an intense and vibrant fruit-forward expression.

Sourcing and ingredients

100% Arusha, Typica, and Bourbon coffee beans, provided by MTC and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Baroida Estate
Country: Papua New Guinea
Region: Eastern Highlands
Altitude: 1,685–1,870m above sea level
Varietals: Arusha, Typica, and Bourbon
Process: Washed
Harvested: May 2019
Body: Medium
Acidity: Crisp
Tasting notes: Crisp apple acid, malty
Roast style: Omni

The location

Coffee from Papua New Guinea

PNG is a new and exciting country for us – stay tuned for more details

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.