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Lamari – Papua New Guinea – Washed
12,00€ – 42,00€ VAT included
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Brewing method: Espresso / Super-automatic / Moka pot |
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Cupping notes: Blackberry, molasses, chocolate |
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Region: Eastern Highlands |
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Altitude: 1,700 – 2,000m. |
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Varietal: Arusha, Bourbon, Typica |
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Process: Washed |
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Producer/s: Smallholders |
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Harvest: 2022 |
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 & Portugal
- Free shipping for orders over 34€ to mainland Spain, Balearic Islands, Canary Islands, Ceuta, Melilla, and Portugal.
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- Delivery to Balearic Islands in 3/7 days, M-F.
- Delivery to Portugal in 3/7 days, M-F.
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Europe
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- 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, Sweden and United Kingdom.
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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)