This coffee is a regional lot from Papua New Guinea, sourced from smallholder farmers in Lufa (Eastern Highlands) and Gumine (Simbu). Grown at altitudes between 1,600 and 1,850 meters, it features a blend of Typica and Bourbon varieties. The coffee is washed and sun-dried, sometimes with mechanical assistance. It offers a balanced profile with tasting notes of gooseberry, cocoa powder, and a creamy texture, complemented by a subtle, spicy note reminiscent of dried tomato. It is characterized by a medium acidity and a full, round body.
Franz Morish Kaffeerösterei opened in 2015 in Leipzig, near the Grassi Museum, establishing itself as one of the city's few roasters with a fully visible in house roasting operation. Their approach to espresso involves slightly higher final temperatures and longer roast times to reduce acidity and build body, while filter coffees are roasted faster to preserve bright, fruity flavors. This dual methodology reflects a thoughtful understanding of how different brewing methods demand different things from the bean. They source specialty grade green coffee from origins including Colombia's Huila region, Brazil, India, and Congo, offering both single origins and omni roasts.
