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

En rupture de stock

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

**Traitement:** [Process miel](https://www.coffeelist.co/fr/insights/processing-method/honey)

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

**Région:** [Eastern Highlands, Papouasie-Nouvelle-Guinée 🇵🇬](https://www.coffeelist.co/fr/insights/region/d25b267a-43ff-4682-a093-03b98efb321b)

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[Kainantu, Papouasie-Nouvelle-Guinée 🇵🇬](https://www.coffeelist.co/fr/insights/region/3a0db50d-4f9a-41e9-a0a6-dc4d941b1991)

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[Aiyura, Papouasie-Nouvelle-Guinée 🇵🇬](https://www.coffeelist.co/fr/insights/region/a28fb99f-6a70-4117-8dbb-ee74cd8ba236)

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

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

**Altitude:** 1700-1850 m alt.

**Recommandé pour:** Filtre, Espresso

## Ce que dit la marque

> 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 anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/proud-mary-coffee/papua-new-guinea-baroida-estate-arusha-typica-anaerobic-honey-espresso-250g/releases)

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

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

[Voir sur le site du torréfacteur](https://www.proudmarycoffee.com.au/products/papua-new-guinea-baroida-estate-mixed-anaerobic-honey-espresso-250g-1)

## Profil

### Caractéristiques gustatives

**Corps:** 63/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 59/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 66/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 60/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 85/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne à foncée — 5/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Abricot

Miel

Chocolat au lait

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[Tout voir](https://www.coffeelist.co/fr/b/proud-mary-coffee)