Papua New Guinea | Lahamenegu

There are two key traditional forms of processing the coffee beans out of ripe coffee cherries.

A ‘washed’ process strips the fruit of the beans through a de-pulping process which is done submerged in running water. This method can produce ‘clean’ and delicate tasting coffees.

Alternatively, a ‘natural’ process dries the fruit on the beans by leaving them out in the sunshine for a number of days before this is also removed. This method can produce sweeter, sometimes ‘boozy’ tasting coffees due to the fermented sugars.

Now, between these two traditional methods, there are a myriad of variant processing methods including a range of ‘honey-processed’ coffees. You have white, yellow, red, and black-honey processing and each of these methods leaves increasing amounts of the coffee cherry fruit on the beans while they dry, usually out in the sun.

Imagine and expect a raspberry tart flavour with a forest honey sweetness as if it were the tart crust.