Last updated: 2026-09-16T16:44:50.621Z

Esgotado

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

**Processo:** [Processo de mel](https://www.coffeelist.co/pt/insights/processing-method/honey)

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

**Região:** [Eastern Highlands, Papua-Nova Guiné 🇵🇬](https://www.coffeelist.co/pt/insights/region/d25b267a-43ff-4682-a093-03b98efb321b)

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[Kainantu, Papua-Nova Guiné 🇵🇬](https://www.coffeelist.co/pt/insights/region/3a0db50d-4f9a-41e9-a0a6-dc4d941b1991)

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[Aiyura, Papua-Nova Guiné 🇵🇬](https://www.coffeelist.co/pt/insights/region/a28fb99f-6a70-4117-8dbb-ee74cd8ba236)

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

,

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

**Altitude:** 1700-1850 m acima do nível do mar

**Recomendado para:** Filtro, Espresso

## O que a marca diz

> 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 em inglês.

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

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

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

[Ver no site do torrefator](https://www.proudmarycoffee.com.au/products/papua-new-guinea-baroida-estate-mixed-anaerobic-honey-espresso-250g-1)

## Perfil

### Características de sabor

**Corpo:** 63/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

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

**Doçura:** 66/100 — Menos doce (0) to Muito doce (100)

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

**Caráter:** 85/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Média a escura — 5/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Damasco

Mel

Chocolate ao leite

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