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 |
| Roast: | Light |
| Best as: | Drip, Pour-over |