Bunum Wo Peaberry
Bunum Wo from Papua New Guinea is elevating the standards of quality and consistency to new heights. This exceptional peaberry coffee undergoes a unique triple fermentation process spanning three days. Each 24-hour cycle involves breaking the fermentation with a wash, followed by a 24-hour soak and sun drying. The result is a remarkable flavor profile featuring rich chocolate, vibrant citrus sweetness, and subtle mulled spice notes. We’re thrilled to bring back Bunum Wo for a second consecutive year, and this harvest is tasting better than ever!
This coffee has some incredibly complex and interesting spice flavors over a chocolatey base. Use a filter method like V60 or Chemex to experience more of the sparkling citrus aspects of this coffee, or brew with a French Press or other immersion method for a surprisingly clean chocolate and orange-forward cup.
- Origin: Papua New Guinea
- Region: Jiwaka Province
- Community: Mt. Hagen
- Farmer/Producer: Carpenter Estates
- Farm Name: Bunum Wo Estates
- Process: Washed
- Elevation: 1600 MASL
- Variety: Typica Peaberry
- Tasting Notes: Chocolate, mulling spices, dried fruit, citrus, mandarin orange, lime zest
- Harvest Year: 2023
- Fermentation Info: Triple fermented over three days, broken every 24 hours with a wash then a 24 hour soak.
- Washing Station: Bunum Wo Washing Station
- Water Density/Moisture Content: 11.2%
- Farm size in hectares: 357
- FOB Cost: $2.94/lb
- Shipping Cost: $0.43/lb (not including storage)
- Importing Partner: Benchmark Coffee Traders
- Sustainability Efforts: Shade grown, sun-dried. Wet pulper is Pinhalense water saving pulper. Free housing for picker, free elementary schools for community children, water tank installations, community access roads. All of these contribute to sustainability for the producing community.
- Partnership length with Firelight Coffee: 2 years
- Brewing method recommendation: Pourover, Chemex, Drip, Aeropress
From our importing partner, Vikram Patel at Benchmark Coffee Traders:
The idea of more rigorous processing, focusing on better drying and more sorting, came out of my communication with our roaster-partners. It became apparent that these were two areas to focus on that are manageable to improve and directly affect cup quality. Because of the relationship and on-site milling, we were able to request this additional processing and provide a higher quality coffee to our partners. After some time, I decided that putting a name on our additional processing was also a good idea just from a marketing and differentiation standpoint.