Description
New crop arrival! Kinmuga Natural is a crazy unique lot for PNG! Very wild fermenty stuff; sweet, citric, floral, fruity, boozy, oaky, nutty, chocolaty with a bit of acidity behind it. Reminds me of the Bali Kintamani Natural, or Colombian Manos Natural with a different spin.
Read More:
Papua New Guinea “The Wild West Of Coffee Production”
Tasting Notes: For funky natural fans, this is a light to medium roast coffee. To see more traditional PNG notes, medium to dark roasts work best. An “old world” natural production, very slow dried, uneven looking and roasting. Compared to the beautiful washed processed beans from PNG, this would be considered the ugly duckling. Luckily, like the classic story, these beans will roast/brew into a beautiful and exotic tasting cup. Very dependent on roast level, most would think its a different coffee when comparing light to dark roasts. It’s not a very bright coffee but has some floral accents, fruity overlays with a pleasant sweetness. The darker notes are more of a nutty/oaky/chocolate, almost barrel aged like tone, brandy-ish some would say. If you like a lighter roasted very complex coffee with low acidity, good body and fruity hints, this coffee is perfect. However, we recommend opting for a medium to dark roast if you prefer to enhance its body and sweetness a bit more, while maintaining its clean flavor.
Roasting Notes: This is a more extreme (old world) natural coffee. Coffees like this will roast uneven roast and have a lot of chaff, variations in color and size. We recommend a lighter roast to see the taste shine, but with the two toned roasting, a bit more bullet proof to start at a medium roast. If you don’t get most of the beans through first crack, you will notice a nutty/herbaceous taste. In most home roasters, reducing batch size on a coffee like this will help a lot. A longer setup time really pops out the depth of flavors.
The smallholders for Kinmuga coffees are located in the southern area of the Waghi valley, bordering the Anglimp and Kindeng districts. The Waghi valley is known to have been “the food bowl of PNG” for thousands of years. Surrounded by an extinct volcano, the sandy and loam soils are exceptionally fertile. Moreover the network coffee plots are all close to the Wara Tuman, a large river running through the valley bringing in its stream nutrients from the highest volcanic mountains. The cherries are sold at the Kindeng wet mill, where they are pulped, fermented, and processed to parchment. The parchment then is brought to the Kagamuga dry mill in Hagen. Since 2018, Kindeng wet mill has had a waste water digester, which enables an environmental friendly pulping and fermentation. The unique combination of peoples’ commitment, the natural environment and a high altitude tropical weather (1,600 meters above sea level) give these coffees their specific cup characteristics
mail.matt.morgan (verified owner) –
Lovely coffee. Punchy fruit notes, and really does nicely in a long, slow roast for espresso. Shorter roasts show a lot of color variation, which I think is to be expected.