Kindeng Mill • Natural
all coffees on this website are sold green
Recommended Roast Level
City (Light)
Tasting Notes
maraschino cherry - Although there are fruited notes to this coffee, the primary aspect of its flavor profile is the sweetness. This coffee has a very high perceived sweetness.
brown sugar - There is a natural sweetness reminiscent of caramelized brown sugar. Each sip reveals a subtle hint of molasses and a balanced acidity.
kombucha - Fermented tea is strangely a very accurate note to this cup. Very floral touches come together with an underlying fermented fruit character, resulting in a nuanced and lively profile.
Kindeng Dry Mill Coffee Production
This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags, stored in a cool and dry warehouse, hulled, milled, and prepped for export.
Highlights
Recommended Roast Level: | City (Light) |
Processing: | Natural (Dry Process) |
Region: | Indonesia |
Flavor Notes: | Maraschino Cherry, Brown Sugar, Kombucha |
Body: | Complex, Earthy |
Classification: | Brown Label |
Recommended Brew Methods: | Drip, Pour Over, Chemex |
Country Region: | Western Highlands |
Certification: | Direct Trade |
Farm: | Kindeng Dry Mill |
Producer: | Smallholder Farms |
Varietal: | Arusha, Bourbon, Typica |
Altitude: | 1520-1770m |
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