The name Baroida comes from the spirit locals say reside in an unmovable boulder that rests in the middle of a river running through the 220 hectare estate - a perfect representation for the crisp, structured, and intense fruity flavors that linger for ages on the palate.
Recommended as espresso, a premium batch brew or by individual brew methods.
Producers approximately 100 small-holder farmers
Country Papua New Guinea
Region Aiyua, Kainantu District
Varieties Arusha, Bourbon, Typica, Mondo Novo
Process fully washed & sun-dried
Elevation 1,700 - 1,850 meters
Harvest May - September
Tasting Notes cider, honey, jasmine, green tea
Baroida Estate is located in the Aiyura area of the Kainantu District, Eastern Highlands Provence. The estate was founded by Ben Colbran in the 1960’s when the government encouraged foreign agriculturalists to begin cultivating land throughout the highlands. Ben first purchased the land from a native man named Taro who was amongst the first farmers to cultivate coffee in these valleys. Today, Ben’s son Nicol along with his two sons Chris & Rhett run the plantation.
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 anyone can remember, refusing to budge through the most severe floods, even when other rocks have been washed away.
For decades, the Colbrans severed as collectors and agents for large multi-national trade houses supplying high-grade plantation coffee and locally sourced parchment to buyers in Goroka. Although highly sought after they were largely undervalued. In 2010, MTC and the Colbran family joined a partnership to bypass large multinational exporters and focus on small-lot unique coffees.
The plantation itself covers around 220 hectares and is divided into 29 plots, each plot a single varietal. Although the varietals are eventually blended, each lot is harvested and processed in isolation. QC procedures as meticulous at Baroida. Each harvest batch is pulped, processed, dried, and assessed in separation. All Baroida coffee is washed using disk pulpers, fermentation is done typically for 36 hours. Mucilage is removed through natural agitation. Baroida continues to push the envelope of what is possible in the incredibly challenging growing region of PNG.