Papua New Guinea - Kindeng Mill

This distinctive coffee hails from the Kindeng Dry Mill in Papua New Guinea’s Jikawa Province. Sourced from approximately 1,500 smallholder farmers in the Kindeng and Arufa municipalities, the coffee is cultivated on modest farms averaging 1–2 hectares, where the soil is a mix of sandy loam and loamy clay. After harvest, cherries are delivered to the mill, where they undergo careful processing and are dried on raised beds and canvases. The drying process takes about a month, with the beans turned multiple times daily to achieve consistent moisture levels across the entire lot.

Once fully dried, the coffee is bagged, stored in a cool, dry warehouse, and then hulled, milled, and prepared for export. In the cup, this Papua New Guinea offering bursts with vibrant character—strong clove spice meets notes of dried cranberry and mellow cocoa, rounded out by a boozy acidity and a gentle, sugary sweetness.