Papua New Guinea

There’s a very nice bittersweet substrate in this coffee’s cup profile that holds together subtle top notes that are sweet, and slightly fruited. The fragrance of the ground coffee had a honey-granola note, with chocolate chunks, and nut. The wet aroma had notes of butter pecan, salt water taffy, and a hint of raisin. Our medium-light roast really highlighted this coffees interplay of sweetness and tangy acidity, and bittersweetness in the cup. The flavors present a honeyed sweetness that overlays a bittering roast flavor of dusty cocoa powder, which is what you’re left with in the long finish. In between these flavors lies subtle hints of honey-glazed almond, golden raisin, and cooked oats with brown sugar. This honey lot has impressive body, especially at darker roast levels. Any acidic snap is dulled in the darker roasts, and the undercurrent of bittering chocolate builds to a crescendo. Dark roasts will make a great espresso option.