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ROBUSTA & ARABICA COFFEE
There are two general broad categories of coffee; Robusta and Arabica. Robusta is grown on low-lands and is predominately for the manufacture of "instant coffee", due to its low price. It is dark, bitter, lacks flavour, tasteless with no bouquet / aroma. Commonly known in USA as brewed American Coffee.
Arabica is grown in high altitudes, resulting in a much higher quality coffee with aroma and taste. Destined for the european markets of Switzerland, Germany, France and Italy for espresso, cappuccino, latte'. Arabica coffee was introduced to North America by speciality coffee-shops like Starbucks, Seattle Best Coffee etc. Recently due to the ever increasing numbers of speciality coffee shops throughout the world, compounded with the ever growing worldwide demand for high quality coffee has resulted in shortages as there just isn't adequate production of Arabica in the world. Now, coffee as a commodity is trading at an all time record high, like gold.
RECYCLABLE PACKING
Our coffee, are packed in aluminium laminate to prolong the shelf life of the coffee by preventing moisture and oxygen penetration and to preserve the coffee aroma. Gases escape through the one-way-wave. The dyes used are all natural and do not contain harmful heavy metals. Aluminium is of course recyclable.
BA XIN COFFEE - SINGLE SOURCE ORIGIN
Our coffee is selected from the finest in the Country. With each pack you can be assured that every bean are of the very same type and species. Unlike most other coffees brands we do not blend several types to make a uniform blend nor do we buy coffee from the roadside or from sellers of unknown quality. Our beans are grown care-for, picked and processed by the best coffee processers in PNG.
BA XIN COFFEE - PROCESS
Undergoes a rigorous wet fermentation process. Quality Control begins in the field; Cherry coffee is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking. A fermentation process follows, a period of three days broken every 24 hours by washing - but unlike most others, we add a total immersion in water for a further day, which intensifies the unique flavour.
Naturally sun dried to further enhance the flavour.
Conditioning the coffee, "monsooning" this is when the dried beans are stored in silos. Water is placed at the bottom and an industrial fan draws the evaporated water through the beans and out the top. For 16 days the beans are conditioned to allow the flavour to develop fully, rather like aging wine and whiskey.
Careful conditioning, hulling, grading and hand sorting follows.
This combined with rigorous quality control and a final hand sort before packing.
All grades are then continuously sample-roasted and liquored by experts. This provides a final check on the quality of the green bean product, and is a practice unique in Papua New Guinea.
ROASTING
As most coffee beans are destined for Italian styled coffee equipment, we roast our beans to just after the "second crack" a dark roast suitable for espressos. At this stage the natural oils are visible on the beans. You will notice some residual oil in the packaging, this is a good sign of the correct level of roasting of an exceptionally high quality coffee.
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