Strong Earthy gingerbread coffee
Papua New Guinea
Tell me more about this coffee...
The Papua New Guinea coffee is grown 1550 metres above sea level which helps to balance the sugar and acid perfectly. It’s a balanced, rich coffee with natural chocolate nutty flavours and subtle earthy tones. It’s smooth, luxurious body is low in acidity and bold flavour. It’s a light, sweet coffee that balanced and exotically strong!
The Papua New Guinea coffee is grown 1550 metres above sea level which helps to balance the sugar and acid perfectly
Roast level determines the taste. Light roasts retain more caffeine and original flavour characteristics. Medium roasts have a better-balanced flavour. Dark roasts often have a bitter, smoky flavour, heavy body, with less caffeine retention.
Acidity – often known as “brightness” describes the additional flavours of the coffee. Less bright coffees just taste like coffee. Coffees with high brightness have other flavours that ‘pop’. If you want exciting flavours – pick a coffee with high acidity.
Body is the texture of the coffee – how it feels when it reaches your mouth. Body is not something you taste but something you feel. A light body will feel like skimmed milk, a medium body like semi-skimmed and a full body like whole milk.