A wonderful, Papua New Guinea wash that combines a clean cup with bright acidity. Papua New Guinea has a lot of nutty impressions, but this crop from Colbran Farm has a very bright acidity, fresh and juicy taste, and after you finish drinking it, a pleasant tea-like flavor escapes your nose. Light roasting is also recommended, but especially in deep roasting, you can enjoy coffee with a three-dimensional effect in harmony with this acidity, sweetness, and bitterness. In 1962, Mr. Ben Colbran, who had emigrated from Australia, bought the land of the Bairroda farm that existed at that time and cultivated coffee seedlings, which was the beginning of the farm. Now, Ben's grandson, Nicole, has taken over coffee production and produces the highest quality Arabica coffee. The plantation covers an area of 230 hectares and has been planted with new Bourbon, Arusha and more recently Mondonovo in addition to the early Typica varieties. The altitude is as high as 1,800 m or more, and the outside air temperature is very low, so fermentation takes time. It takes about 40 hours, and the slow fermentation seems to make it even more delicious and juicy. We will take your order and roast it, so you can always have fresh beans at your fingertips. Please enjoy Papua New Guinea's coffee, which you don't often get.