Papua New Guinea - Kunjin - Washed

Origin

• 🇵🇬 Papua New Guinea

Tasting notes

Character

• Clean
  55
• Sweet
  50
• Bright
  35
• Comforting
  25

Most of Papua New Guinea’s coffee doesn’t come from large estates. Instead, it’s produced by thousands of smallholderSmallholderA 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. farmers who grow coffee in small “coffee gardens” alongside their family crops, often on no more than an acre or two. Coffee here is closely tied to both community and land. Our Kunjin lot comes from smallholder producers in the Western Highlands. The coffee is grown at high elevation, where cooler temperatures help develop sweetness and a bright, clean 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.. Farmers hand-pick ripe cherries and bring them to central washing stations, where the coffee is processed using the washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. method to maintain a clean, balanced cup. This lot is composed mostly of Arusha, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., and TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against.. Expect notes of milk chocolate, citrus, and bright acidity.