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Thread: PNG Highland Naturals

  1. #1
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    PNG Highland Naturals

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I'm very impressed with this coffee and considering the price it is amazing value. I'm going to stock up on 2 more bags while its around! To my untrained palate it is not too far from El Salvador, less of that dusty complexity but a bit brighter.

  2. #2
    CoffeeSnobs Owner Andy's Avatar
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    Glad you like it Tim, I was excited to find such a great coffee at a bargain price.
    With any luck we can get some every crop.

    Enjoy!

  3. #3
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    Roasted my first batch last night and its lovely. Easy to roast but with first crack a little later than I expected at 205c. Second was rolling by 223 and pulled at 228 which is a little higher temp than I would normally go to but lovely chocolate color and very nice as long black and FW already today. Good value coffee) cheers!

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    Thought I'd add I bought a 2.5kg of this in my order last week. Great value so it was hard to resist.

    Roasted 500g last night (in my popper - 4 batches at 125g per batch). Looking forward to tasting it this weekend.

  5. #5
    Senior Member smokey's Avatar
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    Made up a blend 1:1 PNG Highland Natural with Peru Ceja de Selva Estate, comments from friend via email -

    Considered view of the household…. “ best coffee ever!”

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    Thanks for the tip Smokey!

    I've got a couple of kg of both at home so I'm going to roast some beans this weekend and give your blend a go.

    What level did you roast each bean to?

  7. #7
    Senior Member smokey's Avatar
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    VX225, I took them to just after 2nd crack, perhaps 2-5 seconds, they improve with age too, the taste just gets better and better

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    Thanks smokey.

    When you say just after 2nd crack I assume you mean after it has started?

    Away on holidays at the moment so haven't given this a go yet, will roast some beans when I'm back next week.

  9. #9
    Senior Member sidewayss's Avatar
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    If he did take til after second crack, then his name "smokey" is certainly apt :sly:
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  10. #10
    Senior Member smokey's Avatar
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    Quote Originally Posted by VX225 View Post
    Thanks smokey.

    When you say just after 2nd crack I assume you mean after it has started?

    Away on holidays at the moment so haven't given this a go yet, will roast some beans when I'm back next week.
    As I have had a tendency in the past to overshoot the SC and smoke the house out I now listen carefully for that SC

    I 'cool' very soon after start of SC, when the beans look ready at around a CS8 -CS10, generally 3-10 seconds into SC.

    I look forward to your comments when you roast your first batch, there is not much info on these beans so please post what you find. Taste -wise, after 6 days it is quite full bodied with only a little fruitiness, a little like the Peru Ceja de selva with less of the cocoa flavour. I am blending them now with a fruitier bean (Ethiopia Gambella) which brightens the PNG and gives another layer to the gambella, not that it really needs it though.

  11. #11
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    My Christmas blend has been equal parts of PNG Highlands Naturals, Peru Ceja de Selva and Ethiopian Yirgacheffe Special Prep.

    I have found the results very good (YUM0) and my friends at parties and morning coffees have kept coming back for more.

    Barry
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  12. #12
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    Sometimes beginners have good luck? I am brand-new to home coffee brewing - Stale jars of instant coffee were until very recently the only coffee available in my home - Then all of a sudden I decided to buy a Bodum coffee siphon, various discounted roasted beans from the supermarket and some cheap green coffee beans from the Internet. Sure, the supermarket beans were much nicer (for the first few weeks) than the instant coffee, but when I started roasting the beans in a cast-iron wok the result was so good, even the first time, that when I later visited what I regarded to be a decent cafe I could no longer enjoy its coffee. Those cheap beans came from PNG, and I found a medium roast works well with my siphon. Does anyone know what other coffee I might enjoy then?
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  13. #13
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    Hello ax72,

    I have had no experience with siphon coffee. I use a Breville DB.

    Two of my favourite green coffee beans from BeanBay are Peru Ceja de Selva and Ethiopian Yirgacheffe.

    Andy has plenty of great greens on BeanBay.

    Barry

  14. #14
    Senior Member smokey's Avatar
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    Does anyone else find the PNG Natural similar in taste to the Peru Ceja de Selva?
    Last edited by smokey; 10th January 2014 at 08:54 AM. Reason: spelling

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    Quote Originally Posted by sidewayss View Post
    If he did take til after second crack, then his name "smokey" is certainly apt :sly:
    Just making sure! Haha

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    Quote Originally Posted by smokey View Post
    As I have had a tendency in the past to overshoot the SC and smoke the house out I now listen carefully for that SC

    I 'cool' very soon after start of SC, when the beans look ready at around a CS8 -CS10, generally 3-10 seconds into SC.

    I look forward to your comments when you roast your first batch, there is not much info on these beans so please post what you find. Taste -wise, after 6 days it is quite full bodied with only a little fruitiness, a little like the Peru Ceja de selva with less of the cocoa flavour. I am blending them now with a fruitier bean (Ethiopia Gambella) which brightens the PNG and gives another layer to the gambella, not that it really needs it though.
    Thanks for the tip. I roasted up some beans last weekend to make the 50% PNG / 50% Peru blend last weekend, and it must say I'm really enjoying it. Quite full bodied as an espresso, and cuts through nicely in milk drinks.

    In reference to your last post, I will roast a small batch of both beans (Peru and PNG) to compare side-by-side as an SO and post up my thoughts in the next few days.

  17. #17
    Senior Member smokey's Avatar
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    VX225, I shall be waiting with bated breath for your comparison

  18. #18
    Senior Member smokey's Avatar
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    Just had a 3 day old PNG Highland Naturals flat white, it was soooo nice, some acidity which helped highlight the cocoa and some floral notes, and only a mild fruitiness too, which I prefer. This is a really nice bean, easy to roast and as a straight-up, unblended coffee, it was just lovely. As I was sipping it this morning I was thinking to myself just how much I was enjoying it. For a 3 day old coffee, it was perfect, and now to cup daily for the next 2 weeks to see how it ages. I found it similar, but slightly milder in chocolate and fruit notes, to the Peru ceja de selva, but that may change as it matures.
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  19. #19
    Senior Member smokey's Avatar
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    Thought I would share this post from the "blend from the current beanbay" thread.

    Just started on a PNG Highlands Natural + Tanzania Machare Estate blend, started with strong chocolate and now backing off at day 5 to a rich cocoa, mild acid that helps keep the flavour up. Pity I couldn't wait a few more days to let it mature but I ran out of my last roast and had to start drinking this on day 2, it has held up well.

    I found this blend is more on the chocolate side than the PNG+Peru ceja de selva blend, will see how it ages though cause this might just be its lack of maturity coming thru.

  20. #20
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    A friend at work bought this for me for my birthday and when I put it in the work coffee machine, it was described as "wild"! It tastes "earthy" to me and I'm not tasting that cocoa flavour. I found it produces a weak crema. Might try the Peru/PNG blend. Are you using 50/50?

  21. #21
    Senior Member smokey's Avatar
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    Quote Originally Posted by loisness View Post
    A friend at work bought this for me for my birthday and when I put it in the work coffee machine, it was described as "wild"! It tastes "earthy" to me and I'm not tasting that cocoa flavour. I found it produces a weak crema. Might try the Peru/PNG blend. Are you using 50/50?
    Loisness, what day are you cupping? It should take a few days to develop the flavours you are looking for and then develop even greater depth over the following 2 or to 3 weeks. Also, what depth is your roast? If it is too light then it will be a milder taste with little cocoa, the darker the roast the more cocoa comes out.

    If the roasted beans are older than about 3-4 weeks then what you described above is what it would taste like.

    If you are looking for cocoa and chocolate, the Tanzania Machare Estate is very chocolatey, while the PNG Highland Naturals is more a slightly bitter cocoa (not so much chocolate) but I find it has a bit more body and acid then the Tanzania.

    I have been using the PNG in blends as well, 15% is all it takes to add some body and acid that I find lifts the other flavours. I hope you find this helpful.

    Bottom line, this PNG is a terrific bean, as a SO it is lovely, in a blend it adds mild acid and body that helps highlight the other bean(s). It is THE one bean I will keep buying until it is gone from Andy's warehouse.
    Last edited by smokey; 23rd March 2014 at 08:03 AM. Reason: forgot to add stuff - my ADD coming thru



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