Last updated: 2026-09-17T20:31:30.186Z

Agotado

[0.0 out of 5 stars — 0 valoraciones](https://www.coffeelist.co/es/b/proud-mary-coffee/papua-new-guinea-baroida-estate-arusha-typica-anaerobic-honey-espresso-250g/reviews)

**Proceso:** [Proceso de miel](https://www.coffeelist.co/es/insights/processing-method/honey)

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[Anaeróbico](https://www.coffeelist.co/es/insights/processing-method/anaerobic)

**Región:** [Eastern Highlands, Papúa Nueva Guinea 🇵🇬](https://www.coffeelist.co/es/insights/region/d25b267a-43ff-4682-a093-03b98efb321b)

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[Kainantu, Papúa Nueva Guinea 🇵🇬](https://www.coffeelist.co/es/insights/region/3a0db50d-4f9a-41e9-a0a6-dc4d941b1991)

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[Aiyura, Papúa Nueva Guinea 🇵🇬](https://www.coffeelist.co/es/insights/region/a28fb99f-6a70-4117-8dbb-ee74cd8ba236)

**Variedad:** [Arusha](https://www.coffeelist.co/es/insights/variety/arusha)

,

[Typica](https://www.coffeelist.co/es/insights/variety/typica)

**Altitud:** 1700-1850 m s. n. m.

**Recomendado para:** Filtro, Espresso

## Lo que dice la marca

> Region: Aiyura, Kianantu, Eastern Highlands Elevation: 1700-1850 masl About: Ben Colbran moved from New Zealand to Papua New Guinea in the 1960s when the government encouraged foreign agriculturalists to cultivate the land throughout the highlands. He founded Baroida Estate and was one of the first farmers to grow coffee in the valleys of the Kianantu District. Today, Ben's son, Nicol, manages the estate. Baroida gets its name from the spirit, believed by the locals, to live in a large rock that sits in one of the main rivers. The rock is famous for having never budged despite the severe floods that sometimes afflict the area. This lot was fermented in a sealed bag for 36 hours before being pulped and sundried on raised beds with the sticky mucilage still attached, creating a very sweet and jammy coffee. Region: Aiyura, Kianantu, Eastern Highlands Elevation: 1700-1850 masl About: Ben Colbran moved from New Zealand to Papua New Guinea in the 1960s when the government encouraged foreign agriculturalists to cultivate the land throughout the highlands. He founded Baroida Estate and was one of the first farmers to grow coffee in the valleys of the Kianantu District. Today, Ben's son, Nicol, manages the estate. Baroida gets its name from the spirit, believed by the locals, to live in a large rock that sits in one of the main rivers. The rock is famous for having never budged despite the severe floods that sometimes afflict the area. This lot was fermented in a sealed bag for 36 hours before being pulped and sundried on raised beds with the sticky mucilage still attached, creating a very sweet and jammy coffee.

Original en inglés.

[Ver lanzamientos anteriores](https://www.coffeelist.co/es/b/proud-mary-coffee/papua-new-guinea-baroida-estate-arusha-typica-anaerobic-honey-espresso-250g/releases)

[PROUD MARY COFFEE · AU](https://www.coffeelist.co/es/b/proud-mary-coffee)

# Papua New Guinea | Baroida Estate | Arusha & Typica | Anaerobic Honey | Espresso | 250g

[Ver en la web del tostador](https://www.proudmarycoffee.com.au/products/papua-new-guinea-baroida-estate-mixed-anaerobic-honey-espresso-250g-1)

## Perfil

### Características de sabor

**Cuerpo:** 63/100 — Ligero y con cuerpo de té (0) to Con cuerpo y cremoso (100)

**Acidez:** 59/100 — Suave (0) to Vivo y ácido (100)

**Dulzor:** 66/100 — Menos dulce (0) to Muy dulce (100)

**Amargor:** 60/100 — Amargor sutil (0) to Amargor pronunciado (100)

**Carácter:** 85/100 — Clásico (0) to Funky y novedoso (100)

**Nivel de tueste:** De medio a oscuro — 5/7, from Muy claro (1) to Muy oscuro (7)

## Notas de cata

Albaricoque

Miel

Chocolate con leche

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