Papua New Guinea
This offering is grown in the Eastern Highlands of Papua New Guinea. Coffees that are processed at Kindeng, a centralized plantation mill, are called "Kujin," named after a nearby region. Each farmer the mill buys from has about 1.5 hectares of land, amassing around 2,500 coffee trees per hectare. After the cherries are bought, they are sorted and depulped, then undergo a 24 hour dry fermentation process. From there, they are washed and then dried on tarps for 3-6 days.
We typically find that coffees from the Asia/South Pacific growing region are able to withstand a darker roast in order to achieve it's peak flavor. In this carefully roasted coffee, you'll find notes of Cedar, Cloves, and Black Tea. This is the ideal coffee for a French Press, but tastes amazing on a pour-over as well. Brew at 200-202 degrees to get the best flavor possible.
Variety: Arusha, Bourbon, Typica
Altitude: 1,500-1,800 masl