Papua New Guinea - Western Highlands Kindeng Mill, Natural
$7.56 - $8.56 per pound
| Cupping Score | 86 |
| Fragrance/Aroma |
Orange blossom honey, melon, lemon curd, raspberry tart, Peach-pear, guava, kiwi, dried cranberry, root beer |
| Acidity |
Malic, cranberry, red apple |
| Flavor/Nuances |
Strawberry fruit leather, candied apple, mango, nougat, toffee, glazed donut, red licorice, fresh red grape, blackberry, navel orange, black cherry, lavender |
| Sweetness |
Maple, marzipan |
| Body/Mouthfeel: |
Medium, juicy, round |
| Finish/Aftertaste |
Lingering, black tea, marshmallow |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
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In Our Roastery
Our roastery is always looking for a clean and interesting natural process coffee to compliment and contrast nautral coffees from Ethiopia. This allows us to highlight other producing regions that are creating delicious natural processed coffees, and also diversify offerings throughout the year.
We plan on having this coffee in our roastery as a single origin light roast, where it adds a unique and complex item to the menu. It will serve as an ingredient in our Cold Brew if needed, because we like to have a fruity-forward natural component to provide syrupy sweetness to the blend.
In Your Lineup
Papua New Guinea offerings inherently have great body and sweetness. This makes a natural process from this region versatile across light and medium roast levels. Your lighter roast will highlight fresh fruit and candy notes, while your medium roasts will highlight more cooked fruit and bring out more chocolate.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting a 1 kilogram batch.
| 0:00 | 400°F | Charge |
| 1:41 | Turning Point | |
| 5:30 | Green < Yellow | |
| 10:43 | First Crack | |
| 12:29 | 393°F | Drop |
Origin: Papua New Guinea
Region: Western Highlands
Farm: Kindeng Mill
Variety: Arusha, Bourbon, Typica
Process Method: Natural
Altitude: 1520-1770 masl
RoastPATH® ID: CI598-A02-0202
About
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.