This is a special release for the 2022 AeroPress Championship.
All bags are only sold as 250g.
250g - €13.90/bag (€55.60/kg)
Incl. 7% USt. zzgl. Shipping
Sold as Whole Beans only.
375 smallholder members of Keto Tapasi Progress Assn.
Chimbu Province, Chuave District, Eastern Highlands
Arusha, Bourbon, Typica
Depulped and dry fermented for 24 hours on blue tarpaulins for 4 days.
Winner of German AeroPress Championship 2022: Peter Budenz
Brewer Set Up: Inverted
Grind Setting: 54 Clicks on Comandante MK3 w/ Red Clix
Water Temp: 90°CMethod:
1. Add 36g of room temperature water into the server.
2. Add 18g of ground coffee to the inverted AeroPress.
3. 0:00-0:05 add 50g 90°C water and swirl the AeroPress until all grounds are fully saturated. Allow blooming until 0:30.
4. 0:30-0:55 Fill up the AeroPress until 150g, then stir 10 times back and forth (from fast to slow) with the AeroPress stirrer.
5. Place the filter cap on AeroPress and push out excess air. Then let steep until 1:45.
6. 1:45 flip AeroPress onto the pitcher, give everything two swirls, and a tap on the counter.
7. 1:50 Push AeroPress very slowly all the way through until 2:30.
8. 2:30-2:45 Swirl pitcher and serve with altitude in another vessel.
Wanted to see more? Here is our blog post.
Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District.
The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade–certified since 2011 and certified organic since 2014 and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.
Smallholders typically own anywhere from a couple to couple-hundred coffee trees, and sustenance farming on these more "garden-like" plots is common; they call them coffee "gardens," in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins.
Generally, the farmer members will depulp and ferment their coffee on their farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25–65 kilograms. Once the coffee is picked and depulped, the farmers will ferment it dry for one to three days before washing it and laying it to dry on blue tarpaulins for three to four days.