Mosin Coffee has its origins from first coffee seeds of Jamaican Blue Mountain variety, which was cultivated in Papua New Guinea since 1937. Mosin Coffee is 100% Arabica coffee growing on coffee plantations in Mosin Hills Estate owned by Vitis Industries Limited and in gardens of small coffee farmers located at Wau, Morobe province – this is tropical mountain area with attitude 1200m with temperature range from +28C daytime to +14C night-time.

Papua New Guinea coffee has a bright and delicate acidity of a modest and low-toned richness with moderate acidity – this coffee is medium bodied and is deeply dimensioned yet well-balances with mild and mellow broad flavors that provide a bright and clean taste – a classic, delicate sweetness complemented by an exotic, complex and fruity aroma. This makes it ideal in a steel-filter drip coffee maker which allows the natural oils and flavors to shine.

Coffee in Papua New Guinea is mostly grown by small coffee growers in their small coffee gardens in natural conditions in highlands provinces and Morobe province – usual varieties are Bourbon, Blue Mountains, Mundo Novo, Catimor, Arusha, Typica and Caturra. Coffee is growing naturally without any organic or industrial fertilizers, most of farmers coffee is washed and qualified as Specialty Small Holders Premium Coffee.

Mosin Hills Estate has 700ha of coffee plantations, wet coffee factory, green beans coffee factory, coffee storage depot – about 250 people is employed permanently and 500 coffee pickers during coffee harvest which takes place from March till December. Also Vitis Industries Limited is supporting cooperative of coffee farmers who are growing coffee in their coffee gardens – selected coffee farmers are included into this cooperative to be sure that they grow 100% Arabica varieties of coffee and they follow all technologic steps correctly during converting of coffee cherries into parchment coffee. Growing coffee and selling this coffee to Vitis Industries Limited for future processing is important part of local economy – it is providing income for hundreds of families to send children to school and to buy supermarket food, cloth and hygiene items.

 


GREEN BEAN’s

Mosin Hills Estate is agri-industrial hub in Morobe province – apart of coffee plantations, coffee factory is located there containing two sections: wet processing section and green beans section. In wet processing section, fresh coffee cherries are pulped and coffee beans are fermented in fresh spring water for 48 hours, then fermented coffee  beans are washed again by fresh running water and placed on drying table for sun drying – as result, we have dry coffee beans in shells called “parchment coffee”. In green beans section, dry parchment coffee is going through hulling process when external shell is removed and internal coffee bean is polished – as result we have green coffee beans. Green coffee beans are packed in jute bags 60kg each and ready for export to coffee lovers around the world.

We have also honey processing when coffee is not washed by water but is going to drying process as whole coffee cherry or as coffee bean after pulping – various conditions of drying and various techniques produce 4 different varieties of honey processed coffee: natural, yellow, red and black. Because during honey processing remaining parts of cherry is attached to the bean, this combination creates unique sweet and tasty flavor of coffee differs from washed coffee. Later honey processed parchment coffee is going through normal hulling process when external shell is removed and internal coffee bean is polished – as result we have honey processed green beans. Aroma and fragrances created during honey processing are volatile and unstable, therefore it required special packaging to preserve these unique flavors for longer period – jute bags with internal PET lining is used to pack honey processed green beans.


ROASTED COFFEE

The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh “grassy” smell and little or no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee. Other factors of course enter into the complex equation that determines your coffee’s taste. Two coffee varieties, from different countries of origin or grown in different environments, are likely to taste quite different even when roasted to the same level. The age of the coffee, the processing method, the grind, and the brewing method will also affect the taste. But the roast level provides a baseline, a rough guide to the taste you can expect. The most common way to describe coffee roast levels is by the colour of the roasted beans, ranging from light to dark. As coffee beans absorb heat in the roasting process, their colour becomes darker. Oils appear on the surface of the beans at higher temperatures. Because coffee beans vary, colour is not an especially accurate way of judging a roast. But combined with the typical roasting temperature the yields a particular shade of brown, colour is a convenient way to categorize roasting levels.

Roast level preferences are subjective – the roast level you like depend on where you live. In the United States, folks on the West Coast have traditionally preferred darker roasts than those on the East Coast. Europeans have also favored dark roasts, lending their names to the so-called French, Italian and Spanish roasts that dominate the darker end of the roasting spectrum. In general, we can categorize the most common coffee roasts as follows:

  • Light roasts are light brown in colour, with a light body and no oil on the surface of the beans, has a toasted grain taste and pronounced acidity – the origin flavors of the bean are retained to a greater extent than in darker roasted coffees, it also retains most of the caffeine from the coffee beans.
  • Medium roasts are medium brown in colour with more body than light roasts, no oil on the surface of beans, but medium roasts lack the grainy taste of the light roasts, exhibiting more balanced flavor, aroma and acidity, caffeine is decreased, but it is still strong.
  • Medium-Dark roasts have a richer, darker colour with some oil beginning to show on the surface of the beans, it has heaver body.
  • Dark roasts are dark brown in colour, like dark chocolate, it has a sheen of oil on the surface, it has generally bitter and smoky or even burn taste, amount of caffeine is substantially decreased.

Mosin Coffee has 3 degree of roasting: light, medium and dark.  Roasted coffee should be packed immediately to preserve strong aroma and delicious taste which can be evaporated if packaging is delayed. Roasted coffee produces CO2 gas which is slowly coming out of hot roasted beans and disappears when roasted beans are cooled. Roasted Mosin Coffee is packed in PET packs with internal metal foil lining and with one-way valve which stops air from outside enters inside the packs with roasted coffee – such packs can keep aroma of freshly roasted coffee for the period of 3 years.



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