Papua New Guinea Kindeng Mill

This coffee from Papua New Guinea is like liquid Christmas gingerbread with thick orange marmalade on top. The cup will instantly captivate you with its warming, spicy aroma and robust body. If you look for extreme sweetness in coffee without aggressive acidity, but at the same time appreciate complex notes of exotic fruit, this lot from the Kindeng Mill station will instantly win you over.

Warming spices and orange marmalade for both filter and espresso

Thanks to the high sweetness of carob and gingerbread, the coffee has a very approachable and full profile that stands out beautifully across various brewing methods:

• On filter: An aromatic cup full of cinnamon, oranges, and wild berries. A pleasant, creamy sweetness of hazelnuts develops in the aftertaste. It is an ideal choice for those who enjoy fuller and sweeter filter coffees.

• On espresso: A syrupy texture reminiscent of honest homemade marmalade stands out. The flavor is dominated by gingerbread, mango, and orange, with a long chocolate finish.

Tip for automatic coffee machines: The coffee performs very well in automatic machines – you will get a slightly lighter, but still beautifully sweet and aromatic cup.

Kindeng Mill: The Heart of the Wahgi Valley

The Kindeng Mill processing station is located in the Jiwaka Province within the Wahgi Valley. The local microclimate and extremely fertile volcanic soil provide absolutely ideal conditions for the coffee trees.

• Smallholders: The station buys fresh cherries from hundreds of smallholder farmers from the surrounding hills. They grow coffee in small farms (usually around one hectare in size), where they tend to the coffee trees entirely by hand and with the utmost care.

• Emphasis on sweetness: The slow ripening of the cherries in the Wahgi Valley is precisely what stands behind the high sugar concentration, which manifests in the cup as notes of gingerbread, carob, and mango.

Traditional Dry Processing (Natural)

The exceptional density and spicy character of this coffee are the result of classic natural processing:

1. Rigorous sorting: After hand-picking, the cherries are first thoroughly sorted so that only perfectly ripe fruit with a high sugar content reaches the drying stage.

2. Slow sun-drying: The whole cherries are dried intact on raised beds or special tarpaulins. During drying, they must be turned regularly and very carefully so that the beans dry evenly and absorb all the sweetness from the pulp.

3. The Result: This process gives the coffee its typical syrupy texture, a full marmalade body, and deep, complex notes of candied fruit.