Bunum-Wo is grown at an eco-friendly estate where the cherries are hand-picked and pulped on harvest day. A fermentation process follows -- three days broken every 24 hours by washing –- but unlike many other coffees, Bunum-Wo is then immersed in water for an additional day. After sun-drying, it is conditioned for 21 days before destoning, hulling, grading, densitometric sorting, color sorting, and hand-sorting. This attention to detail shows, with the sweet and savory notes playing nicely for a well-balanced cup.
|Origin(s):||Wahgi Valley, Western Highlands, Papua New Guinea|
|Notes:||Caramel, orange, cedar|
|Best as:||Drip, Pour-over|