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Lamari – Papua New Guinea – Washed

12,0042,00 VAT included

 Brewing method: Espresso
 Cupping notes: Blackberry, molasses, chocolate
Origen  Process: Washed
Variedad  Varietal 100% Arabica: Arusha, Bourbon, Typica
Proceso  SCA Score: 85
Origen  Producer/s: Smallholders
Altura  Region: Eastern Highlands
Altura  Altitude: 1700 – 2000m.
Cosecha  Harvest: 2023

 

With this product you can get up to 420 IneffablePoints.

Lamari - Papua New Guinea Coffee- Washed

Lamari is the name of a river that runs through the Eastern Highlands of Papua New Guinea (PNG).

At an altitude of between 1,700 and 2,000 meters above sea level, we find terraces where coffee is grown on small plantations. Many small farmers in Papua New Guinea process their cherries at home. Farmers pulp their cherries, usually with small pulping drums or other methods by hand.

After washing the cherry to remove any remaining mucilage, the producers put the seeds to dry.

This results in a washed processed coffee with notes of blackberry, molasses and chocolate.

Papua New Guinea is a country where almost a third of the population lives in extreme poverty and a large portion in poverty.

This happens with special virulence in rural areas, where a great part of the population lives and where 85% of the country’s coffee is harvested.

The cultivation of specialty coffee, through paying a fair price and continuous investment to improve the industry and the knowledge of coffee farmers in Papua New Guinea, is helping them improve their quality of life and their resources. In this way they can also help their local communities to have a more dignified life.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.

Brand:

Ineffable Coffee

Filter-Espresso

Espresso

Preparation:

Espresso, Superautomatic, Italian Moka

Flavour profile:

Sweet, balanced, good body

Process:

Washed

Spain (Mainland), Mallorca & Portugal 

  • Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
  • For orders below 40€, shipping cost is 4€.
  • Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
  • We will not ship at all to Ceuta, Melilla and Gibraltar.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.
  • Delivery to mainland Spain in 24/48 hours, M-F.
  • Delivery to Balearic Islands in 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

  • Free shipping for orders over 99€ including coffee and some accessories.
  • Free shipping for orders over 99€ including coffee and some accessories.
  • Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
  • For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • Delivery in 4/7 days, M-F.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.

World

  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies..
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Papua New Guinea coffee Lamari

Lamari is the name of a river that runs through the Eastern Highlands of Papua New Guinea (PNG).

In this country, almost at the antipodes of where our roaster is located, and at an altitude of between 1,700 and 2,000 meters above sea level, we find terraces where coffee is grown on small plantations.

Lamari un café que viene de las antípodas a 1.700 msnm.

Although coffee has not been a traditional crop in this country, its climatic conditions, the altitude in some areas and the quality of the soil, with a large volcanic component (there are still active volcanoes in the country), augur well for the future of speciality coffee.

Not surprisingly, neighbouring Indonesia is famous for Java coffee, as well as for some recent speciality coffee production.

Lamari un café que viene de las antípodas a 1.700 msnm.

The history of coffee in Papua New Guinea

The introduction of coffee in Papua New Guinea is directly linked to the country’s colonial past.

The first official record of coffee in the region is found in a British colonial government report of 1890, right in the midst of the commercial power of Forsayth.

By 1897, Variarata, a new plantation just outside Port Moresby (the capital of Papua New Guinea) and a little northwest of Rigo, had planted 20,000 Arabica trees.

Four years later, in 1901, shortly after the trees began to bear cherries, production began to be exported to Australia.

But it was not until the late 1920s that the owners of these and other small plantations made a major effort to increase production to a commercial level.

Much of this growth is due to small farmers in the Highlands, where this lot we have named “Lamari” comes from.

Lamari un café que viene de las antípodas a 1.700 msnm.

The ideal conditions of the Highlands for growing coffee

The Highlands benefit from a combination of ideal climatic conditions, rich soils, and growing attention and knowledge from small farmers to improve the quality of their coffees.

Most PNG farmers grow coffee on small intercropped plots of land, and it should be noted that in Papua New Guinea it has been particularly difficult to organize farmers into cooperatives.

This is due, in part, to the incredible diversity of tribes and languages.

Lamari un café que viene de las antípodas a 1.700 msnm.

Coffee processing

Many small farmers in Papua New Guinea process their cherries at home.

Farmers pulp their cherries, usually with small pulping drums or other methods by hand.

After washing the cherry to remove any remaining mucilage, the producers put the seeds to dry.

The most common drying methods are sun drying on raised beds or tarps or mechanical dryers.

This results in a washed processed coffee with notes of blackberry, molasses and chocolate.

Lamari un café que viene de las antípodas a 1.700 msnm.

The impact of specialty coffee on the economy of the area

Papua New Guinea is a country where almost a third of the population lives in extreme poverty and a large portion in poverty.

This happens with special virulence in rural areas, where a great part of the population lives and where 85% of the country’s coffee is harvested.

Lamari un café que viene de las antípodas a 1.700 msnm.

We will not tire of mentioning that, for us and for almost all of us who are committed to specialty coffee, this is not only a concept linked to the quality of the coffee and the methods used, but also implies fair dealing with the producers in the places of origin that help them improve their conditions and an environmentally sustainable and responsible crop.

Lamari un café que viene de las antípodas a 1.700 msnm.

The cultivation of specialty coffee, through paying a fair price and continuous investment to improve the industry and the knowledge of coffee farmers in Papua New Guinea, is helping them improve their quality of life and their resources.

In this way they can also help their local communities to have a more dignified life.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

  • 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
  • 10 IneffablePoints for every €1 spent in regular coffee orders.
  • 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

  • 2,000 IneffablePoints = €10 discount on your order.
  • Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
  • You can discount up to 50% of the total amount of your order by using IneffablePoints.
  • The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
  • IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

  • Ratio: 1:2
  • Weight: 18gr
  • Yield: 36gr
  • Time: 26-31s

Variables:

  • Best resting time: over 2 weeks
  • Temperature: 94
  • Pressure: 6 bars
  • Preinfussion: No
  • Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Grinder: Mythos 2
  • Basket: 22gr VST ridgeless
  • Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)
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