Papua New Guinea – Archived

Taste: These coffees have a bright and delicate acidity, an apple wineyness that sets them apart from the other Southeast Asian coffees. Papua New Guineas coffees offer a more delicate, refined and lighter body than Javas.

Roast: We normally prefer to roast Papua New Guinea dark in an espresso blend with a higher acidity bean.

About: Kunjin is the name of coffees processed at a centralized plantation mill called Kindeng, in the Kindeng region of the Western Highlands. Kunjin is the name of a nearby region from which many local producers bring their coffee. The mill purchases cherry from smallholder farmers who each have about 1.5 hectares of land, growing about 2,500 trees per hectare. Through the centralized milling and drying, our partners on the ground control quality at the processing level: Day lots are cupped and separated to build our containers, and lots which are microlot-worthy are processed separately.

Coffee is processed in a leased, vintage John Gordon–brand wet mill in an old plantation left over from colonial times, as owning a mill or even property in PNG is risky: It takes years to establish a reputation of trust with the local tribes, and there is always risk of losing a deal or relationship over the perception of division of wealth.

Cherries are bought and sorted, then depulped and fermented dry for 24 hours. They are washed and dried on tarpaulins for three to six days.

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