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The New Guinea, a full bodied coffee with winey overtones.
Wet processed New Guineas are normally categorized with Indonesians because of the geography but are not typical.The New Guinea beans are grown on small holdings and therefore bring lots of different qualities together, however the overall characteristics are a medium strength coffee with winey overtones.
‘Y’ grade : The bulk of coffee exports (abt. 65%) from Papua New Guinea are classified under this export grade, which is produced by village small-holders from the wilderness of the Western & Eastern Highlands heading south into the lower altitudes of Lae and Popondetta. The coffee has traditionally had a full bodied fruity character, making it an excellent base for blending.