Papua New Guinea | Timuza | Organic
Tasting notes: Big creamy body, juicy acidity, sweet coffee with flavors of sweet dark chocolate, caramel and honey with hints of fruitiness of sweet orange, peach, plum and raspberry.
Story of the farm:
Timuza is grown at high elevation and produced by a group of certified smallholder farmers consisting of over 200 coffee families within the Timuza/Namura cooperative of the Kamano tribe, located southwest of Kainantu in the hamlets surrounding Namura town, who together farm 274 hectares.
NGHCE regularly works with these producers on improving plant husbandry and post-harvest processes for quality, as well as in financial planning and social programs such as gender awareness and HIV/AIDS prevention. The co-op is also audited for its Organic certification each spring. Farmers have received training and assistance in financial management, gender equality, coffee husbandry and standards for processing through local partners. Average farm size is 1.4 hectares per family, with adjacent gardens for cultivation of food crops such as sweet potato, taro, and cassava.
The soils are a mix of black & brownish red loam, rich with volcanic ash, the weather is hot and wet year round, with predominantly traditional typica grown under the shade of Casuarina (a weepy evergreen), Albizia (also known as silk trees), Schzomeria (used for the interior of the Sydney Opera House) and Stemona (a family of vines). The harvest takes place from April through September, with hand picking selective harvest of ripe cherry, manual hand pulping, fermentation in traditional bilum bags, washing in clean river water, dried in the full sun and delivered as parchment to the receiving station, where it’s machine-hulled and polished.
This organic bean from the Eastern Highlands Province of Papua New Guinea won the National Cupping Competition in 2016.