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| Coffee Info | |
| Flavour notes | Dried mango, cloves, dates, red apple, cocoa nibs, blueberries |
| Origin | Papua New Guinea |
| Region | Jikawa, Western Highlands |
| Farm | Kindeng Mill |
| Altitude | 1520 - 1770 m.a.s.l. |
| Varietal(s) | Arusha, Bourbon, Typica |
| Processing | Natural |
| Roasting Profile | |
| Omni | Perfect balanced for espresso and filter extractions |
In the contemporary global coffee industry, Papua New Guinea is wholly unique both in how coffee is harvested and exported from the country. While there are some estates and plantations, most coffee production comes from smallholder farmers, each with around one-two hectares of land called “gardens” on which they grow small amounts of coffee along with whatever else a family or community might need for use or sale.
This coffee comes from the Kindeng Mill, located in the Jikawa province of Papua New Guinea. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay.
Naturally-processed coffee lots from Papua New Guinea are quite rare. When it comes to this process, only the ripest cherries are used as the amount of time necessary to dry these coffee lots fully is extensive. After cherries are harvested, they are hand sorted and placed on raised beds for an average period of 3-4 weeks until fully dried. During this time, the cherries are moved by hand on a regular basis to ensure an even moisture content throughout the lot.
