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: Good from light to dark, very different tasting dependent on roast level. If you are a very fruit forward natural fan, sticking in the light to medium roast level is recommended. Contrary to many naturals, these beans rock at the fuller roast levels as well, touching or into second crack produces a very lively cup, not super roasty with incredible depth of flavor and good balance between light and dark tones.
Light roast themselves, are pretty citric, sweet and floral with almost a red wine vinegar like quality. Can tell this is a very slow dry natural. A longer setup rid the cup of more astringent features, takes almost 5-7 days of resting at light roasts. Medium roasts get much more chocolaty with fruity overlays, very tasty. No missing the fruitiness assuming you are pre-second crack. Medium bodied with just a pinch of citric/floral crispness. Although we liked all the roast points, dark roasts held a special place, strong semi-sweet chocolate tones balancing with red fruit. Gets that chocolate/cherry like profile that is more rare for fruity naturals at dark roasts.
Roasting Notes: A good screen for a fruity natural, but also keep in mind, not quite the gem of their washed processed. More extreme naturals like this are uneven roasting and high chaff with variance in colors and size. We recommend erroring darker than lighter. With the two toned roasting, if you nail the roast too light, it will show some grassy/veg cup qualities if too many beans are before 1st crack.
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
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