PAPUA NEW GUINEA KINDENG MILL #2735

Tastes Like: Maraschino Cherry, Plum, Bakers Chocolate

Why I’m obsessed: Coffees from Papua New Guinea are criminally underrated. One of the least celebrated origins in specialty coffee, PNG (Indonesia’s island neighbor) deserves a spot in any coffee lover’s single-origin rotation, and PERC’s Kindeng Mill Natural is the best one I’ve tasted in a long time. Nice PNG coffees tend to bring a bright citrusy acidity layered with chocolate and fruit. PERC nails the balance with their beautiful light-medium “goldilocks” roast: not too light, not too dark. When I tasted through their entire lineup, I kept coming back to this one. The aroma is straight up double chocolate muffin. In the cup? Syrupy red fruit—cherry, red currant, raspberry—plus red plum and a decadent, fudgy chocolate note that makes me think of devil's food cupcakes. Together, it’s wine-like fullness with dessert-level flavor. Pro tip: it also makes a killer, super-sweet espresso!

This coffee fits perfectly into PERC’s mission of sourcing unique, colorful coffees and providing coffee lovers with a fun, exploratory experience. I’ve been a fan of PERC for years—their coffees, their ethos, their playful design, and their always-smiling production crew—and I’ve been waiting for the perfect moment to bring them into the Bean Box fold. Lucky us. And lucky you: join us in welcoming PERC and grab your bag of their decadent PNG Kindeng Mill Natural while it’s still around!

You’ll love PNG Kindeng Mill Natural if you enjoy exploring new origins, want a coffee that’s equally at home in espresso and drip, or you’re the one who always orders the chocolate dessert at restaurants.

This coffee comes from the Kindeng Dry Mill in the Jikawa province in the Waghi Valley in the Western Highlands. The region's mountainous terrain, fertile soil, and regular rainfall make it ideal for coffee cultivation. For this coffee, farmers hand-pick the ripest cherries and take them to the mill, where they are hand-sorted and dried on raised beds for 3-4 weeks. They are rotated several times daily to ensure uniform moisture content. Then, they are placed into bags and stored in a cool space to stabilize before they are hulled, milled, and prepped for export. The result is a complex and crushable coffee with maraschino cherry, plum, brown sugar, and baker's chocolate flavors.