Core Type: Arabica, Bourbon, Arusha
Region: Kainant of
Tasting Notes: spices, citrus, blackberry, chocolate aroma of the soil vetaz
Growing in the Altitude: <1600 m
Harvest: June-August
Acidity: the Şarapsa
Body: Full
Inside - Hardness: Balanced

Papua New Guinea and to the local coffee Sigrun

Papua New Guinea coffee is produced organically on small kahveçiftlik.
Sigrun Moliendo Papua New Guinea to the local coffee, this coffee is made from the selection of the highest quality.
Different, robust, and has a complex structure.

Other Asian - Pacific coffees to click.

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