Baroida
Honey – Light roast

Flavors: Stone fruit, tangelo, floral
Terroir: Papoua New Guinea, Baroida, Aiyura, Kianantu
Producer: Colbran family. Baroida Estate
Variety: Arusha, Bourbon, Mundo Novo, Typica
Altitude: 1700 – 1850 m
Process: Honey
Score: 86
Harvest: 2022 – 23
Roasting: Light
Net Weight : 220g
100 % arabica coffee

Baroida Estate is located in the Kainantu District, Eastern Highlands Province.
The plantation sits at the apex of the Lamari river valley and Mount Jabarra range at about 1,691 meters above sea level amongst thousands of hectares of cleared land with former colonial coffee estates surrounding them (now run by native landowners) and flanked by mountains filled with smallholder coffee producers who cultivate close to a million trees.

The estate was founded by Ben Colbran in the 1960’s when the Government encouraged foreign agriculturalists to begin cultivating land throughout the highlands. He pioneered coffee growing in the Eastern Highlands, especially in Kianantu District. Colbran moved from New Zealand to PNG in 1963 with his wife, Norma, and their three children, Jill, Sandra and Nichol.
Nichol has lived on the Colbran Coffeelands estate since age 6, when his family moved to Papua New Guinea. In 1997 he has been the owner and director of the farm ever since.
Today the farm composes around 220 hectares of mature coffee trees alongside some sections of newer plantings. Colbran Coffeelands also works with farms and farmers in the surrounding region, offering processing and marketing support.

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.

Honey process:
Meticulous separation for quality control helps maintain the high quality of the estate’s coffee. After careful sorting, cherry is pulped on disc pulpers. Parchment and remaining mucilage are laid on tarps to sundry. Parchment is raked frequently to ensure even drying.

Minimum 7 days resting period after roasting date.