Papua New Guinea Kindeng Mill

This coffee comes from the Kindeng Dry Mill in the Jikawa province in the Waghi Valley in Papua New Guinea. The valley is part of the Western Highlands Province with mountainous terrain and fertile soils. The mill is comprised of smallholder farms in the Kindeng and Arufa municipalities. The region is humid and gets regular rainfall, which is ideal for coffee cultivation. The fertile sandy loam soil provides excellent drainage and aeration for coffee growth.

The farmers hand-pick their coffee cherries at their peak ripeness and take them to the mill, where they are hand-sorted and dried. The cherries dry on raised beds and canvases for about 3-4 weeks. They are rotated several times daily to ensure uniform moisture content. Once dried, the cherries are placed into bags and stored in a cool and dry warehouse. Then, they are hulled, milled, and prepped for export.

Naturally processed coffees from Papua New Guinea don't come around that often. So when we get our hands on some, we can't wait to share them with y'all. This beauty jumped out at us with its combination of complexity and crushability. We taste a bouquet of flavors, including maraschino cherry, plum, brown sugar, and baker's chocolate. We're stoked about this one, y'all. It's a real treat; don't miss it!