Papua New Guinea Plantation A/X
The highest grade beans from thousands of coffee gardens scattered across the Highlands of PNG. Although not complex, this makes a very rich, nutty and chocolate laced coffee.
No it’s not from Armani Exchange.
Despite it’s very hip-sounding name, A/X actually refers to the shiny new Papua New Guinea grading system. The A stands for a high-quality coffee with good balance and aroma. X represents a uniform bean size where the largest and smallest beans have been filtered out, to give you beans that are “just right”. I know, I was really excited about that name too.
Fortunately, even though the hip name is just a coincidence, these beans are excellent. They are sourced from a wide range of cute “coffee gardens” scattered across the Eastern and Western Highlighlands. And when we say “garden” we really mean it. Some of these gardens are really just tiny farms growing 20 odd coffee trees for extra cash between the vegetables and fruit grown to feed the family. But what they lack in scale, they more than make up for in flavour.
Once a year, all these mini farmers sorting, picking and pack all the coffee cherries together and take it to the coffee mill. There the beans get processed, washed and dried in the sun. The result of 2,000 mini gardens? A full-bodied cup, filled with nutty walnuts and some very interesting peachy/plum notes if you try a lighter roast.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.