Baroida Honey


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Impressions: berry, milk chocolate, cashew, spices
Roast degree: 3/6

Country: Papua New Guinea
Province: Kianantu
Region: Eastern Highlands

Farm: Baroida Estate
Altitude: 1700-1850 masl
Varieties: arusha, bourbon, mundo novo, typica

Process: honey
Partner importer: Sucafina

Honey processes are a good balance between washed and natural in the sense that this way of treating the coffees will make it less acidic and a bit rounded.

This coffee felt like a sweet, nutty and spicy chocolate, but with a berry undertone. Very smooth and round, everything marries perfectly. 
Amazing on it’s own, it also shines with a couple of ounces of steamed milk.

This is only one of three PNG coffees we recently released, make sure to also check out the natural or the washed.

The name ''Baroida'' comes from the Baroida spirit, believed by locals to reside in a large river rock sitting in one of the main rivers flowing through the estate. This particular rock has stubbornly remained in the middle of the river for as long as anybody can remember, refusing to budge through the most severe floods, even when other rocks have been washed away.

The Baroida estate, ran by the Colbran family, is used for both to their own production, but also as a wet mill and processing hub for neighbouring farmers.

They also provide micro financing before and during harvest, something that is dusky either inaccessible or. in the end too, expensive for small holder farmers.

Papua New Guinea (PNG) is a relative newcomer to the specialty coffee scene. The remote locations of the nation’s smallholders—who produce 85% of total coffee in the country—combined with historically-poor infrastructure has made the transition to specialty difficult. Nonetheless, the country is working towards innovative solutions that will lead to better quality coffee and improved livelihoods for the nation’s smallholder coffee producers.

Brewing Recipes

Method Input  Ratio Output Time
V60 23 g 1:17  390 g 3:15 to 3:45 min
Chemex 42 g 1:17 710 g 5:00 to 5:30 min
French Press 23 g 1:16.5 390 g 3:30 min
Espresso 18 g 1:2.3 42 g 30 to 36 sec

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