IN THE CUP
Experience a one-of-a-kind, enjoyable, and delicious Christmas in a cup. With fragrant cardamom, warm stewed berries, and cacao nibs, this natural process truly amplifies the flavor and rich complexity of the cardamom.
STORY BEHIND THE CUP
This particular coffee originates from the Kindeng Dry Mill, situated in the Jikawa province of Papua New Guinea. It is a combination of coffee beans sourced from around 1500 smallholder farmers located in the Kindeng and Arufa municipalities. The average farm size for these producers is approximately 1-2 hectares, with the soil consisting mainly of sandy loam and loamy clay. Upon arrival at the mill, the cherries are processed and then laid out on raised beds and canvasses to dry. Throughout the month-long drying process, the cherries are regularly rotated to maintain an even and consistent moisture level. Once the beans are fully dried, they are packed into bags and stored in a cool and dry warehouse before being hulled, milled, and prepared for export.
BREW GUIDE
Dose: 16g coffee | 240g Water at 96°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
