Baroida Anaerobic FW A

Baroida Estate is located in the Kainantu District, Eastern Highlands Province. 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 and was amongst the first farmer to cultivate coffee in these valleys. Today, Ben’s son Nichol runs 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 anybody can remember, refusing to budge through the most severe floods, even when other rocks have been washed away.

The Baroida plantation sits at the apex of the Lamari river valley and Mount Jabarra range. The plantation itself sits at about 1,700 to 1,850 meters above sea level amongst thousands of hectares of cleared land with former colonial coffee estates surrounding them (now run by native landowners) and flanked by mountains filled with smallholder coffee producers who cultivate close to a million trees.  

Meticulous separation for quality control helps maintain the high quality of the estate’s coffee. After careful sorting, cherry is sealed in Ecotact bags and anaerobically fermented for 36 hours. Then, cherry is pulped on disc pulpers and washed in clean water to remove remaining mucilage. Parchment is transferred to tarps to sundry. Parchment is turned regularly to ensure even drying.

We source the best quality lots, which are separated and allocated specifically for us before being hulled, graded and prepared for export.

PNG’s unique grading system includes A, B, Y, Y2 and Y3 sizes. A is the highest quality grade and means a full, reasonably balanced, uniform, clean cup with a well-pronounced body and acidity, and a rich and distinct fragrance and aroma. A grade coffees have fewer than 10 defects per kilogram.