Nebilyer Valley coffee is described as complex and full-bodied. It’s herbaceous, earthy, sweet, fruity and you can even feel a hint of wine.
Table of Contents
Characteristics of coffee from the Nebily valley
This coffee comes from small family farms in the Nebilyer Valley in the Tambul-Nebilyer district of Papua New Guinea and is grown at an altitude of 1350 meters above sea level. For 40 years, the valley’s coffees have been thoroughly washed and dried in the sun.
At the end of the harvest, premiums are awarded to farmers who deliver consistently high-quality cherries. Each farmer grows coffee on one to two hectares of land.
Production occurs between the Ulga and Kolga tribes and has become a meeting point for coffee farmers who have traditionally been at odds over tribal differences.
Types of coffee in the Nebily valley
This coffee is made in the Bourbon and Typica varieties.
Bourbon coffee
Bourbon coffee is actually a mutation of the original Arabica coffee (from Ethiopia). It is therefore often referred to as Bourbon Arabica coffee. It’s an Arabica bean strain that happens to be one of the oldest known strains in the industry, which is why it’s so widely used.
It comes from today’s island of Réunion (French La Réunion), which was called Bourbon Island in the 19th century. At the end of this century, red bourbon (or Bourbon Vermelho) began to be exported to Brazil and from there to the rest of the world.
Typica coffee
Typica is another of the most famous Arabica coffee varieties. First of all, it is a strain in its own right. Typica strains can be found all over the world, from Blue Mountain in Jamaica to Central America. Second, several of today’s popular strains such as Mundo Novo and Pacamara descend from her.
It goes by numerous names, the most famous of which is Jamaica Blue Mountain. Creole, Indian, Arabica, Plume Hidalgo and Sumatra are some more of them.
Tasting notes
Described as superbly light to dark, it is definitely the “spiciest” of all Papua New Guinea coffees. The cup is fuller and slightly creamier, has less acidity and is richer.
Some acidity is found in the lighter roasts, bringing small notes of nuttiness, caramel and floral tones, but also some fairly strong black tea-like spice notes.
Even on the medium roast it’s quite chocolaty and smooth, with just a hint of spice. The darker roasts have a bit more body and some smoky accents.
Notes on roasting
The coffee from the Nebyler Tal roasts fairly evenly and is very tasty in the more intensive roasting phases. For a milder everyday drinker, a stronger medium roast (just before the second crack) is good. Darker roasts (down to the second crack) are bolder and have a semi-sweet chocolate flavor, but the roasted notes complement the cup and fans of darker roasts will love it.
Conclusion
Coffee from the Nebilyer Valley in Papua New Guinea is known among coffee connoisseurs for its intensity and strength when brewed.
