New Guinea AA

New guinea AA-grade coffee grows in similar conditions as Indonesian coffees. The sun, the temperature, rainfall and even the size of the bean is very close.
The geography is nearly same, but the reason why to try this is the processing method: wet processing. It gives a whole lot new perspective to Indonesian-style
short after taste, massive body coffees. Wet processing – in this case – turns new guinea to feel more like mid-american coffees – the junglish glimpse.

The nose gives you smooth muddy flavour, little bit of forest.

The taste is accurate, smooth and short. If you let the cup cool down a little bit, the taste will turn into a complex floral mix with herbs and little bit of apple.
The apple flavour will disappear quickly if you let the beans to turn too dark. I recommend to keep it mid-roasted, it easily slips to too dark. The after taste has
Bordeaux-wine-style pencil which turns to carbon.

New Guinea AA coffee is good choice if you are into Indonesian style strong bodied coffees.