Description
Baroida Estate is located in the Kainantu District, Eastern Highlands Province, at the apex of the Lamari River valley and Mount Jabarra range. The estate was founded by Ben Colbran in the 1960’s when the government encouraged foreign agriculturalists to cultivate land throughout the highlands. Ben first purchased the land from a native man named Taro and was amongst the first farmers to cultivate coffee in these valleys. The plantation sits at about 1,691 meters above sea level amongst thousands of hectares of land surrounded by colonial coffee estates (no run by native landowners) and flanked by mountains filled with smallholder coffee producers.
Meticulous quality control helps maintain the high quality of the estate’s coffee. After careful sorting, cherry is pulped and dry-fermented for approximately 36 hours. Water is then pumped in a circular motion to naturally remove any remaining mucilage. The beans are sun-dried on tarps, where they are turned regularly to ensure even drying.
The name ‘Baroida’ comes from the Baroida spirit, believed by locals to reside in a large river rock sitting in one of the main rivers flowing through the estate. This particular rock has stubbornly remained in the middle of the river for as long as anybody can remember, refusing to budge even through the most severe floods.
Recommended Brew Method — Chemex: Pre-heat everything, wet the filter and bring water to 205 F. Dose 22 g of coffee and zero the scale. Coffee should be ground to a medium-coarse setting. First Pour: Two times the weight of the dose and let coffee bloom for 1 minute. Second Pour: Pour up to 200g by 1minute 20 seconds. Phase Pours: Pour 50g every 10 seconds until 350g. Total brew times should be 4-5 minutes.
