Recommended Roast Level
The Kagamuga Dry Mill in Papua New Guinea provided us one of our favorite coffees of the year (or at least the most underrated) last harvest season, so you know we had to hop on the opportunity to buy from this year’s crop. This lot provides the same delicious sweetness, with a touch less citric acidity. In the cup we get a very balanced high-flavor fruitiness and a lot of touches of fermented tea-like notes.
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.
|Recommended Roast Level:
||Natural (Dry Process)
||Maraschino Cherry, Brown Sugar, Kombucha
|Recommended Brew Methods:
||Drip, Pour Over, Chemex
||Kindeng Dry Mill
||Arusha, Bourbon, Typica