Description
This is a washed A/X grade coffee from the Nebilyer Valley. Unlike our estate coffees, this one is sourced from small holders in the Kuta Ridge area, generally little family “farms” sometimes better described as backyards. A beautiful screen but more down the wild farming model that is pretty common in PNG. Each producer generally cultivates coffee on 1 to 2 hectares of land. The coffee is fully washed and sun dried at the Kuta mill, which has been in operation for over 40 years. The Kuta mill operates between the Ulga and Kolga tribes and has become a place of common ground for producers who have traditionally been in conflict because of tribal differences. The mill owner, Brian Leahy, makes a bonus payment after the harvest to farmers who consistently deliver quality cherries.
I met Brian at the Mount Hagen club on my adventures, a night I will never forget. This guy was one of the most knowledgeable coffee people I met on my journeys. Lots of smart coffee folk in PNG but many have trouble sticking with it after finding success. A very different life and culture growing coffee in PNG and working with the tribes. He had previously managed Kimel Estate and now runs his families mill and farms, he is second generation, his father was a pioneer and fired up the coffee operation. His mother is local and from the area. This is one of his premium lots from the small holders around the mill, wonderful tastes and differentiates itself nicely from the estate coffees.
Tasting Notes: Great from light to dark roasts. The cup is fuller bodied and a bit creamier, lower acidity and rich. At lighter roasts, a little acidity can be found which brings small notes of nutty, caramel and floral tones but will have some pretty powerful black tea like spice notes almost similar to an African. Anything even into the medium roast range is very chocolaty and smooth with just a pinch of a spice note. Darker roasts get a bit fuller bodied and roasty with some nice smoky accents.
Roasting Notes: Easy to roast, a nice processing batch. Roasts fairly even and is tasty at a little fuller roast points. For a milder everyday drinker, a nice stronger medium roast (a little before 2nd crack) is good. Darker roasts (into 2nd crack) get bolder and a little more semi-sweet chocolaty but the roasty notes compliment the cup and darker roast fans will love it.
To learn more about PNG’s unusual coffee industry, check out our recent blog article “The Wild West of Coffee Production.”
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