Papua New Guinea Medium-Dark Roast
A smooth, low-acid cup from the highlands of Papua New Guinea, where coffee grows slowly at elevation and comes out tasting like it has nowhere to be.
What It Is
Papua New Guinea sits in the southwestern Pacific, and its coffee-growing regions are some of the most remote on earth. Beans grown at high altitude ripen slowly, which pulls out the natural sugars and keeps the acidity gentle. The medium-dark roast deepens that sweetness into something earthy and full, with a body that sits heavy in a good way.
This is a single-origin coffee, meaning every bean comes from one place. You taste the place, not a blend designed to average things out.
What To Do
Grind it fresh if you can, just before brewing. It works well in a drip machine, a French press, or a pour-over. For French press, use about two tablespoons of coarsely ground coffee per six ounces of water, steep four minutes, then press slowly. For drip, follow your machine's usual ratio but start there and adjust to taste.
Because the acidity is low, it drinks easily black, but it also takes milk of choice without disappearing into it. Store whole beans in an airtight container away from light, and grind only what you need.
