Difference between PNG and Indonesian beans

mycuppa

Perhaps re-read the post again. In case the point is missed - If after 7 years of invested effort, there is nothing to show for it......no coffee........particularly considering some quite acceptable coffees already existed in Flores with potential back in 2010, a simple conclusion of failure is both valid and fair. With no follow through within the global coffee community over such a long period, a cone of silence around the origin in terms of what is actually going on inside it's local coffee industry.........the failure may have been uncontrollable from within the coffee program or it's local industry. Other origins have suffered perhaps more catastrophic events and yet bounced back.

West_Village

Thanks Mycuppa appreciate the really interesting history of the projects that have been underway in Flores. It's a shame those projects have failed as it's always good to hear about new or lesser known origins come into the scene and present the market with something new to discover of noteworthiness. One of which I'm following closely with interest currently is Burma/Myanmar. Any planned projects or thoughts for that area?

LeroyC

West Village wrote:

Thanks Mycuppa appreciate the really interesting history of the projects that have been underway in Flores. It's a shame those projects have failed as it's always good to hear about new or lesser known origins come into the scene and present the market with something new to discover of noteworthiness. One of which I'm following closely with interest currently is Burma/Myanmar. Any planned projects or thoughts for that area?

Yeah Myanmar does look interesting doesn't it. I've also read a couple of articles about it. I hope it works out for them.

vyapada

"re read the post" Really? Do you think that isn't patronising? No coffee on the market that you can see doesn't mean it doesn't exist. What were the outcomes that the presention listed?

askthecoffeeguy

I had some great coffee in Laos (that is when I could find some that wasnt roasted to the point of near incineration) and i was surprised to find that they dont export commercially - although I heard that was mainly due to geographical isolation in getting the coffee to market there used to be a cafe in melbourne in Flemington i think that used to fly it in out of Thailand and roast their own but in all fairness the coffee was good without IMHO being amazing P

askthecoffeeguy

also coffeesnobs has bought Flores coffee in from time to time probably in small parcels which is where I get my main frame of reference from but yeah not much and not often P

Brett_H

askthe coffeeguy wrote:

also coffeesnobs has bought Flores coffee in from time to time probably in small parcels which is where I get my main frame of reference from but yeah not much and not often P

Yes, a long time ago in a galaxy far, far away.... I had Flores and Flores Research Project. I really liked the latter interestingly the only bean from them I thought was better than any of my local offerings. Kinda why I'm here and not there. There's a lot to be said for fresh green beans I think. The rule of threes for me is playing fast and loose with vibrancy and character IMHO.

oldboybewer

Being new here, what is PNG? ote author=West Village link=topic=6258.msg56224#msg56224 date=1491691120] This may be a strange question given there are major differences in bean characteristics from farm to farm let alone country to country. Is the major difference of beans in both these areas mainly the processing methods? I'm talking mainly the original bourbon varietals. They both have really nice deep body but does the processing methods give the indo's a heavier body to the PNG? Do the PNG's have more fruitiness and less "forest floor" type characteristics as a generality ? I've always used the indos in my blends for body but lately have switched to using PNG and I'm thrilled. It doesn't seem to have as heavier body but brings some fruitier complexity to the blend without dominating it at the lower end. Thoughts? [/quote]

Simon

Papua New Guinea 🙂. Have roasted some up before, a PNG Mt Ambra and PNG Waghi AA, both different but quite delicious 🙂. And mostly never to SC, to me that destroyed alot of the incredible flavours, but sometimes got something really different at SC with the Ambra, really deep dark blackcurranty flavours..

askthecoffeeguy

I think that there are pronounced regional characteristics both from country to country and within each country I personally would be hesitant to lump Sumatra, Bali, and Flores together as I've have coffees from each that are very different p

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