Kindeng (Sold out)

Origin

• 🇵🇬 Papua New Guinea

Tasting notes

This coffee was processed by the Kindeng dry mill, in the Western Highlands of Papua New Guinea. They work with 1,500 smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. in the Kindeng and Arufa municipalities. The producers sell coffee cherry to the mill who then sort and dry on raised beds, regularly raking the coffee throughout the day to ensure even drying. This lot is sweet and funkyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones., with chocolate notes and a cranberry acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it..