Sideyard Coffee: July 1 - Papua New Guinea 🇵🇬 Natural Process 🍈
Hello Sideyard Friends,
July marks two years of Sideyard Coffee! Over these past two years, we've biked more than 700 miles delivering coffee to friends and neighbors in south Oak Park! And what a fun ride it's been! Thank you for being here.
This week's coffee is a natural process Papua New Guinea. After a string of brighter coffees, we decided to push this one a littler further and it's holding up well to the higher roasting temperature. We're tasting darker roast tones on the front with fruit sugars (like cantaloupe) coming through as the cup cools. It's working really well as an iced coffee and should do well as espresso as well.
If you take a closer look at these beans you'll note two things: 1) they're big! and 2) there is a lot of roast variety. Naturals are often more varied because the sugars don't settle into the seeds completely uniformly while the fruit is left to dry on the bean. I think this one is especially varied because dry processing is still fairly experimental in Papua New Guinea, compared to say Ethiopia, where it's the default. The more humid and rainy the climate, the more difficult it is to find dry process coffees. We have a wet process Papua New Guinea lined up for next month and I look forward to seeing how different it roasts and tastes, compared to this one.
The origin track of the week is a psych-rock 1970s era track: Mimpi by the Black Papas.
Cheers,
Ryan
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sideyard.coffee
July marks two years of Sideyard Coffee! Over these past two years, we've biked more than 700 miles delivering coffee to friends and neighbors in south Oak Park! And what a fun ride it's been! Thank you for being here.
This week's coffee is a natural process Papua New Guinea. After a string of brighter coffees, we decided to push this one a littler further and it's holding up well to the higher roasting temperature. We're tasting darker roast tones on the front with fruit sugars (like cantaloupe) coming through as the cup cools. It's working really well as an iced coffee and should do well as espresso as well.
If you take a closer look at these beans you'll note two things: 1) they're big! and 2) there is a lot of roast variety. Naturals are often more varied because the sugars don't settle into the seeds completely uniformly while the fruit is left to dry on the bean. I think this one is especially varied because dry processing is still fairly experimental in Papua New Guinea, compared to say Ethiopia, where it's the default. The more humid and rainy the climate, the more difficult it is to find dry process coffees. We have a wet process Papua New Guinea lined up for next month and I look forward to seeing how different it roasts and tastes, compared to this one.
The origin track of the week is a psych-rock 1970s era track: Mimpi by the Black Papas.
Cheers,
Ryan
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sideyard.coffee
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