Papua New Guinea Kindeng Dry Mill Microlot – Roasted Coffee
Somewhere in-between the tropical forests and misty mountaintops of Western Highlands, there grows a coffee which combines the untamed beauty of nature with the taste of ripe fruit. Papua New Guinea is a selection arabica processed with the natural method, guaranteeing a juicy, sweet, and exotic impression with caramel sweetness, fresh pears, and notes of tropical fruit. Have a sip – taste the difference.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 23. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 23. 7. | 4,90 € |
Ingredients
100 % ArabicaTaste & Crema
Papua New Guinea Highlands Harmony offers a natural sweetness reminiscent of caramel melted in fruit syrup in every sip. It’s dominated by notes of ripe pears and mangoes and the finish unveils a slight acidity of passion fruit. The body is medium full and juicy and gives the coffee structure as well as a harmonious, tropical impression that remains even after the last sip. The rich flavor of Highland Harmony is ideally prepared on filter, but suited for espresso as well.
Origin
In the heart of the western inland regions of Papua New Guinea, in the province of Jiwaka, you will find the Kindeng Dry Mill processing plant. It’s the center of community cooperation for more than 1,500 small farmers from the villages of Kindeng and Arufa. Most of them farm on plots of only 1-2 hectares, surrounded by tropical vegetation and located at altitudes of 1,520 to 1,770 meters above sea level. It is precisely the combination of high altitude, fertile sandy loam and clay soils, and traditional Bourbon and Typica varieties that give rise to arabica coffee of exceptional quality.
A key step that shapes the final taste of the coffee is the natural processing method. At Kindeng Dry Mill, they pay attention to precision and care, so they always approach the harvest with great enthusiasm for a magnificent result. Once workers from nearby farms bring the coffee cherries to the plant, they’re sorted by hand (unripe, overripe, or damaged fruits are discarded). The rest is dried by Kindeng Dry Mill workers on so-called African beds. These are raised grates that ensure good airflow and natural drying. The cherries are also regularly moved and turned to prevent fermentation or mold and to achieve even moisture loss. This process takes an average of 30 days. The length of drying also depends on the weather and ambient humidity. Sometimes, it may necessary to cover the coffee with a tarp overnight, while at other times it needs to be ventilated more.
Once the moisture content in the coffee beans reaches the optimum level (around 11-12%), they’re transferred to breathable bags and stored in dry, cool rooms. The next step is hulling, i.e. removing the dried pulp and parchment skin. After hulling, it’s time for the next stage of sorting. The coffee is sorted according to size, weight, and color so that only high-quality beans make it into the export bags.
And that is exactly what you can taste now.
Benefits of coffee
Coffee packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
- Grind your coffee according to your preferred method.
- Use 14ml of water per 1g of coffee. For 1 cup of coffee use 7g.
- Add your coffee and cover with boiled water (95°C).
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