Flavours: Floral, citrus fruit, black tea
Terroir: Baroida, Aiyura, Kainantu – Papua New guinea
Producer: Colbran family & Smallholder farmers
Variety: Arusha , Bourbon, Mundo Novo, Typica
Altitude: 1700-1850m
Process: Washed
Roast: Light
Score / Grade: 86 / A
Net weight: 220g (100% arabica)

Tairora began as a joint initiative with Colbran Coffeelands. The Colbrans provide extensive outreach, pre-financing, and technical support to their suppliers to ensure they receive the best cherries in the region. Tairora lots offer complete traceability back to the village and supplier.
The cherries come from the owners of neighboring estates. Each season, the Colbrans evaluate their regular suppliers and secure forward contracts for the top-quality cherries. This approach guarantees that the best cherries are sold to them, allowing farmers the option to process their own coffee into parchment.

During the harvest season, cherries are sold daily to the Baroida wet mill collection point, where they are sorted and inspected for quality. The growers are paid immediately for their cherries.
Careful separation for quality control ensures the estate’s coffee remains of high quality. Once sorted, the cherries are pulped using disc pulpers. They then undergo dry fermentation in vats for around 36 hours. After fermentation, water is circulated in the vats to naturally agitate the coffee and remove any remaining mucilage. Finally, the coffee is sundried on tarps, with regular turning to ensure even drying.

Quality from Cherry to Cup.
Papua New Guinea’s grading system includes A, B, Y, Y2, and Y3 grades. Grade A is the highest, with a balanced, clean cup, distinct body, acidity, and aroma, and fewer than 10 defects per kilogram.

During harvest, cherries are delivered daily to the Baroida wet mill, sorted for quality, and growers are paid immediately.
Cherries are carefully sorted, pulped, dry-fermented for 36 hours, then agitated in water to remove mucilage. Finally, the coffee is sundried on tarps and regularly turned for even drying.

Minimum 7 days resting period after roasting date.

We strive to provide coffee that’s both fresh and properly rested, so it’s ready to enjoy as soon as it arrives. Typically, the coffee we ship is between 1 to 15 days old. If you love ultra-fresh beans, just mention it in the order notes at checkout. Our coffee reaches peak flavor between 1 to 6 weeks after roasting, but when vacuum-sealed or frozen, it can stay delicious for 3 months or longer.

Grind	Whole beans, French Press, V60, Automatic Dripper, Moka Pot, Espresso
Weight	1kg, 220g

Tairora
Washed
Light roast