Help Please: Papua New Guinea Coffee - how to roast, where to buy, etc.

[JoBarton]

PNG is one my favorite. It has very special taste

[derek.peris]

keep an eye on www.barnyardcoffee.com
Single Origin PNG is on it's way...Due to arrive Dec 3rd.
Feature Holiday Special December 2018!

[truikols]

welcome mclainekeari.
A month back, I got some really fresh PNG coffee from one of our forum members for personal use.
that was wonderful.
however, I am not familiar with Sigri / Goroka / Kongo coffee.
how are they?

[wmark]

All right, I got convinced to take down a bag of PNG Kigabah as I had never had nor roasted PNG.
Before I proceed to butcher the coffee, can anyone give me a hint as to a roast profile. I will not be selling the coffee but drinking it. If I butcher it badly, the folks at the food bank will be getting it...haha

[wmark]

All right, I did a sub 11 minute roast with a 18% TDR and an end temperature of 415F on a Probatino. We will see how it cups tomorrow

[PinkRose]

All right, I did a sub 11 minute roast with a 18% TDR and an end temperature of 415F on a Probatino. We will see how it cups tomorrow

I was hoping that someone would be able to answer your questions today. Weekend activity on the Coffee Forum is usually very slow, especially this time of the year.

I hope your roasting experiment works out well for you.

~ Rose

[Musicphan]

All right, I did a sub 11 minute roast with a 18% TDR and an end temperature of 415F on a Probatino. We will see how it cups tomorrow

You should be good... I stretch my roasts out a bit more... but any PNG or Sumatra I drop around that temp. I like them a touch darker (but still a 'medium' roast) than my normal single origin coffees. My roaster hits FC at 385 / 2nd at 432 for comparison.

[wmark]

Thanks Musicphan

The coffee cupped nicely...earthy, caramel, black tea. Don't know why but I had in my head that a PNG would have more citrus.
I was going to go lighter over the same period to see if I can get sweeter and snappier.

My machine seems to have 1st C at the 384/385 area same as you but my 2nd C seems to start in the 441/442 area.....a full 10 degrees difference. Can't explain it.

[Musicphan]

Temps are just differences in probes and placement... I'm sure if you drop lighter 10-15 degrees (just stretch that out after 1st crack... drop your heat) you will get sweeter with brighter acidity. Its finding that sweet spot is the key.

[emawalker999]

What? Png coffee/