Papua New Guinea Raspberry Crumble Bonus Bag

INTRODUCING PAPUA NEW GUINEA RASPBERRY CRUMBLE — FROM THE WORLD'S MOST UNTOUCHED HIGHLANDS Papua New Guinea Raspberry Crumble comes from the cool, volcanic highlands of Jiwaka Province — one of the most fertile and unspoiled growing regions on the planet. PNG's arabica genetics are considered among the best-preserved Typica lineages anywhere in the world, and you can taste exactly why. This full natural lot was carefully sorted at the Kindeng Wet Mill, then dried whole-cherry on raised beds for a full month in PNG's cool highland air — a slow, patient process that coaxes every ounce of fruit sweetness out of the bean before it ever reaches your cup. Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach. COFFEE DETAILS AND BREW GUIDES Origin: Papua New Guinea Region: Arufa Producer: 600 producers — Kagamuga Dry Mill via Monpi Coffee Processing: Natural Variety: Blue Mountain, Arusha, Mundo Novo, Bourbon Elevation: 1,520–1,770m POUR OVER 18g coffee | 300g water at 205°F | Medium grind Rinse your filter, toss the water. Add your coffee. 0:00 — Pour 60g in a spiral to bloom. Give it a gentle swirl. 0:30 — Pour to 140g down the center. 1:00 — Pour to 220g. 1:30 — Spiral pour to 300g. You're done around 2:05–2:20. FELLOW AIDEN Click Here For Brew Profile DRIP MACHINE Recommended Ratios: 6 cups water | 58g ground coffee 10 cups water | 95g ground coffee Pro Tips: ✔ Use white flat-bottom filters whenever possible. ✔ Pre-rinse filters for the best taste. ✔ Coffee tasting sour? Grind finer to increase brew time. ✔ Coffee tasting bitter? Grind coarser to decrease brew time. FRENCH PRESS 30g coffee | 500g water at 205°F Steep 4 minutes. Stir and skim the foam. Plunge about ¾ of the way down. Pour and enjoy. AEROPRESS 11g coffee | 200g water at 205°F Steep 2 minutes with the piston in. Give it a swirl. Steep 30 more seconds. Plunge slowly and enjoy.