BATDORF & BRONSON®

BOB BENCK GREEN COFFEE BUYER

“I am committed to furthering our close ties with producers and seeking out new coffee communities that both grow exceptional coffee and practice sustainable agriculture”

Our most celebrated single origin coffees from every growing region

around the globe.

FROM THE COFFEE COLLECTION

SINGLE ORIGIN

REGION OF ORIGIN:Aiyura, Eastern Highlands

VARIETIES:Arusha, Typica, Bourbon and Mondo Novo

PROCESS:Fully Washed

Our most celebrated single origin coffees from every growing region

around the globe.

FROM THE COFFEE COLLECTION

SINGLE ORIGIN

PRODUCTION NOTESOur newest offering, “Norikori,” is from a coffee washing station named after the nearby village in the eastern highlands of PNG. Constructed by the Colbran family near their own farm, this wet mill services about 200 select small producers that are all located in close proximity to the village.

The Colbran family has a long history in PNG, dating back to the mid 1960’s. They started coffee farming in the eastern highlands, and, once established, were the primary source for seed stock that was soon distributed throughout the island. Over the years the Colbrans bought and sold different farms as the family generations passed. While some locations worked out and some didn’t, the potential for quality was always there. Over recent years there has been a shift to quality-focused production both on their own farms and the surrounding areas, which has led to the construction of several regional washing stations along with a quality control lab. You may remember another excellent PNG offering we had in the past called the “Baroida” Estate, also one of the Colbran family enterprises.

PROCESSING NOTESWhen the cherry arrives at the “Norikori” washing station, it is checked for initial quality—only the perfectly ripe cherries are passed along to become part of this micro-lot coffee. It is then de-pulped and undergoes traditional fermentation for roughly 36 hours. As always, the time can vary depending on weather conditions; higher temperatures will hasten the process, cooler temperatures will slow it. Once fermentation is complete, the coffee is washed free of mucilage, then dried on elevated beds. In the event of untimely rain, there are mechanical driers that can be used to dry the coffee as well.

CUP CHARACTERISTICSBecause of processing irregularities, the cup profiles of coffee from PNG can vary quite a bit—some beans arrive earthy and musty, while others are more clean and tropical tasting. This “Norikori” definitely falls into the latter of those two profiles. In the cup you will discover flavors of mango and sweet lemon, along with fresh cedar and caramel. This a complex cup of coffee that exhibits both exotic fruit and classic sweetness and balance.

REGION OF ORIGIN:Aiyura, Eastern Highlands

VARIETIES:Arusha, Typica, Bourbon and Mondo Novo

PROCESS:Fully Washed

Papua New Guinea Norikori