Papua New Guinea Baroida Estate Coffee

Why this coffee matters

Baroida Estate is one of Papua New Guinea’s most esteemed coffee origins, located in the fertile foothills of Mount Kainantu in the Eastern Highlands. Established in the 1960s, Baroida is known for meticulous processing, exceptional cherry selection and its partnerships with surrounding smallholder farmers, many of whom have cultivated coffee for generations.

High elevations, rich volcanic soils and cool mountain air allow cherries to mature slowly, concentrating sugars and producing a cup profile that blends sweetness, cleanliness and layered fruit. For American coffee drinkers seeking a flavourful but balanced washed coffee with excellent drinkability, Baroida Estate is a standout origin.

Origin & Processing

• Region: Kainantu District, Eastern Highlands, Papua New Guinea
• Elevation: 1,400–1,800 m asl
• Varietals: Typica, Arusha, Bourbon
• Process: Fully washed; sun-dried on patios and raised beds
• Recommended Roast: Medium (to highlight sweetness and tropical nuance)

Ripe cherries are handpicked from estate plots and neighbouring smallholder farms, then floated, pulped and fermented in clean water for 24–36 hours. After washing, parchment is dried in the sun, developing clarity, sweetness and the estate’s signature tropical-fruit character. Baroida’s controlled processing and strict sorting standards ensure uniformity and a clean, expressive cup.

Sustainability & Craft

Baroida Estate invests heavily in training and supports local growers with seedlings, agronomy guidance and quality premiums. The estate maintains native shade trees, soil conservation practices and controlled water use during washing.

Spectra Coffee roasts this Baroida lot in small batches in the United States, preserving its tropical brightness, caramel sweetness and silky texture.

Cup Experience

Expect a silky, sweet and clean cup. Notes of caramel, stone fruit and tropical citrus form the core profile, supported by hints of cocoa and florals. The acidity is bright but balanced, the body medium and smooth, and the finish lingering with sweet fruit and light spice. It’s an approachable coffee that shines both black and with minimal milk.

Cup Profile

• Aroma: Caramel, citrus blossom
• Taste: Caramel, stone fruit, tropical citrus, honey, subtle cocoa
• Body: Medium, silky
• Acidity: Bright, balanced
• Finish: Sweet, clean, lightly fruity

Brew Tips

• Cone Drip (V60/Chemex): 20 g medium-fine • 320 g water (1:16) • 92–95 °C • ~3 minutes. Highlights tropical brightness and clarity.
• Flat Basket Drip (Auto): Medium grind — balanced sweetness and rounded acidity.
• French Press: Coarse grind • 1:15 • 4 minutes. Produces a creamy, sweet body with fruit complexity.
• Pump Espresso: Fine grind • 1:2 ratio • 28 seconds. Sweet shots with stone-fruit and caramel notes.
• Stovetop (Moka): Medium-fine — bold, sweet, slightly fruity.
• Whole Bean: Grind fresh before brewing for maximum aroma.

FAQ

• What makes Baroida Estate unique?
  The estate’s meticulous processing, volcanic soils and high-elevation microclimate create a sweet, clean cup with tropical-fruit character.
• Is this a single-estate coffee?
  Yes. This lot comes directly from Baroida Estate and its immediate network of smallholder partners.
• Is PNG coffee acidic?
  Baroida is known for balanced acidity — bright but not sharp — making it approachable for most drinkers.
• How should I store this coffee?
  Keep it in an airtight container away from light and moisture. Grind fresh before brewing.