DAD-OING

Ah-may-zing in every device, but especially suited to a AeroPress, Moka Pot or Espresso Machine.

If you want to know more, see our brew guides for making coffee.

Coffee in Papua New Guinea is grown using traditional methods and, in the most part, without the use of pesticides or fertilizers. Despite now producing close to 1 million bags of coffee every year for the past decade, commercial coffee was not produced in the country until 1928.

Cultivated at altitudes of up to 1,500 metres above sea level in the Eastern Highlands of Papua New Guinea by 1,500 smallholder farmers, this coffee reached peak ripeness before being harvested and processed. Farmers here use the Typica and Mundo Novo varietals and then sell the cherries to a local mill for processing.

Each smallholder in the Daulo, Goroka and Ungai Bena District has approximately 0.5 hectares of farm land and, once harvested, this coffee was manually depulped using a machine before being placed in a container of water to separate the ripe and ready coffee from any beans that remain. It is then transferred to a fermentation tank where it is left for a minimum of 12-hours before being washed, twice if necessary, and left to dry naturally on patios for a period of seven days.

After this they are taken to mechanical dryers to complete the process before being shipped to our roastery in Rutland. It is from here that we work out magic and turn it into a delicious medium-dark roasted limited-edition coffee that we just know you’re going to love!

Remember that much-coveted A* grade at school? Well, speciality coffee is the A* of the coffee world. And these DAD-OING beans are some of the best – they’ve got a score of 80.5!

Certified ‘Q graders’ evaluate the coffee using a tasting process called cupping. Then, they score the coffee out of 100. If it scores 80 points or more, it gets the speciality medal. Anything lower, and it doesn’t. Here at Two Chimps, we only source and roast speciality beans because we can follow their full traceability. They taste miles better than anything low-grade, too!

If you’d like to learn more about cupping, check out our Cupping like a pro.

Whether you’re looking to experiment or just fancy something different, limited-edition coffees are the ones for you!

Our limited editions are utterly tantalising and a tad more eccentric. They will often be the exciting results of new coffee experiments or avant-garde coffee trials. Eeeee-xciting!

We source all our coffees from small farms, so when they’re gone, they’re gone. Our regular coffee line-up changes around once a year, while our limited editions change every 3-4 months. Be sure to grab a bag while you can!

Roast Style: Medium/Dark

Location: Daulo, Goroka and Ungai Bena Districts

Varietal(s): Typica, Mundo Novo

Processing: Washed

Altitude: 1,200-1,500 metres above sea level

Country: Papua New Guinea

Certification: Speciality

Score: 85.5

Produced by: 1,500 smallholder farmers

Check out our Jargon Buster.

Roasting is a magical process. We take green coffee beans and carefully roast them into aromatic, chocolate-coloured beans that taste drop-dead gorgeous.

Each element of the roasting process is key, from the temperature to the time. Before roasting, we analyse the density and moisture content of the beans and then adapt our bespoke methods accordingly.

Over-roasting is something we never do (it’s banned at Two Chimps!). If we’re looking for a light and fruity roast, we will shorten the roast time ever so slightly, while medium-dark roasts require a little longer in the roaster to give the coffee’s natural sugars time to caramelise. However we roast, we always time it to the second to get it just right!

What’s the point of speciality coffee? Is it just fancy packaging and tech talk? Nope – it’s so, so much more! All our speciality coffees are hand-picked and hand-sorted to ensure faultless beans. Unlike commodity coffee, which includes bitter, under-ripe cherries, speciality coffee farmers only pick their cherries at peak ripeness.

Bulk picking means supermarket roasters have to over-roast their beans to get rid of impurities. What do you get from this? Nothing but bitter and burnt flavours. Your Two Chimps coffee is the exact opposite – vibrant, fresh and perfectly roasted!

What’s more, we hand-roast our speciality beans multiple times a week to ensure we’re always delivering the freshest coffee to your door. Dull, warehouse-stored coffee is dreary; only fresh is best for Father’s Day and beyond!

Fun to say (and fun to write), DAD-OING is that springy noise made when your Dad bumps into something!