Roast Level: Medium / Dark
Process: Fully washed and sun dried
Sweet acidity, very balanced, notes of lemon and tea on finish.
Double Shot Flat White
Lots of chocolate and complexity make this a great single origin espresso drink. Don’t kill it with too much milk and you will be rewarded with a lingering aftertaste.
Black Filter / Cupping
Smooth and well rounded. It has delicate chocolate overtones and a crisp acidity. Cola, Lemon and Black Tea are all present
Grown: Wahgi Valley, Western Highlands
Varietals: Blue Mountain/San Ramon/Arusha
Producer: Various Smallholders
Kunjin is a centralized plantation mill that purchases cherry from smallholder farmers in the highlands. With central milling and drying, our partners on the ground control quality at the processing level — day lots are cupped and separated to build containers and lots which are microlot worthy are processed separately.
Kunjin comes from small-holders between 1400 - 1800 masl from the Wahgi Valley in the Western Highlands within close proximity to the town of Mt Hagen. Coffee is being processed in a leased vintage John Gordon brand wet-mill. The hopes is that in the coming years, the mill will be owned and operated by our partners on the ground with brand new Pinhalense machinery.
Commercial coffee production started in Papua New Guinea in the 1920s, with seeds brought from Jamaica's Blue Mountain, a Typica variety. At that time, most of the coffee production came from 18 large plantations. Plantations still exist in PNG, but that type of farming only accounts for 15% of the total production; most of the production now comes from smallholders who tend to their "coffee gardens," as they call them locally. The smallholders are subsistence farmers (meaning they live off their land), and they also grow coffee—there are no coffee farmers, per se. Each garden might have anywhere from a couple to a couple hundred trees of coffee, and parchment deliveries can range from 25–65 kg.
PNG is another one of those countries which has great potential, but it's still far away from hitting its peak. It has heirloom varieties and great altitude, but its social and economic problems makes it extremely hard to achieve top-quality coffee. We are happy, nonetheless, with the quality we are seeing this year, and cleanliness in the cup is one of the biggest attributes for these. As always, we will push the bar for better quality!