PAPUA NEW GUINEA KINDENG MILL #1402

Curator's Notes

Natural coffees are processed by allowing the coffee fruit to dry around the bean before it is cleaned. This gives the bean extra time to absorb the fruit sugars, resulting in a lush, syrupy profile like this — all red berries and cocoa sweetness.

Roaster's Notes

This coffee from the Kagamuga mill was purchased as cherries from around 1500 smallholders located between the Kindeng and the Arufa municipalities with the average smallholder farm size being around 1-2 hectares.The earth in this region is in general loamy –which lucky for us, basically means desirable/optimal soil for agriculture. Deep from the Jiwaka province of Papua New Guinea, we’re excited to share with you a refreshing cup of coffee from the Kagamuga Dry Mill. Upon taking your first drink you can expect flavors of strawberry jam, cranberry, and cocoa. Sweet, tart, and tangy fruits of spring follow with earthy aromas coming through of florals and hops. The natural process starts here- ripe cherries placed on raised beds and canvasses. For the next month, they are moved multiple times throughout the day to ensure an even and consistent drying process. Once it has reached the desired moisture content (or lack thereof), the coffee is then placed into bags to store in a cool warehouse where it is then hulled, milled, and finally makes it way to your cup. Take a big sip and enjoy the passion of labor brought to us from our partners across the sea.