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Papua New Guinea
We proudly present you this coffee from Kinmuga Coffees. These are a network of smallholders located in the southern area of the Waghi Valley, bordering the Anglimp and Kindeng Districts, Papua New Guinea(PNG). The Waghi Valley has been known to be "the food bowl of PNG" for thousands of years.
Grown at high altitude, fed by the Wara Tuman river, nutrients from the highest volcanic mountains provide exceptionally fertile sandy and loam soils for this coffee to grow in. From its earliest introduction to present day, the arabica gene stock in PNG is considered to be one of the country’s strongest natural assets, not to mention one of the best-preserved typica lineage variety sets in the world. These delicate genetics thrive in PNG’s highlands, which are some of the most virgin and fertile on the planet.
For hundreds of thousands of rural farmers coffee is, the very first and only source of western currency. To this day expert-level cultivation knowledge largely remains in the possession and experience of PNG’s plantation owners. Remote smallholder coffee tends to fall short of its potential, receiving only scarce quality interventions from ambitious millers and exporters.
Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more "garden-like" plots is common; they call them coffee "gardens," in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor's land ends and the other's begins. Generally, the farmer members will de-pulp and ferment their coffee on their own farms; it is bought and sorted in parchment at central mills for drying.
This coffee in particular is processed at the Kindeng wet mill which has a waste water digester that enables an environmentally responsible pulping and fermenting process, providing coffee lovers with an environmentally friendly cup of coffee.
Cherries are pulped, fermented, and processed to parchment in high altitude tropical weather, giving them their specific cup characteristics. We found this roast to have tasting notes of BLACK CHERRY, MIXED SPICE, SMOKED WOOD, AND VANILLA. Enjoy!
Variety: Typica, Arusha, Blue Mountain, and Bourbon
Altitude: 1830 masl
Processing: Washed
Roast: Medium-Dark