Papua New Guinea AAK Kuyahap Cluster
Bold Profile | Medium-dark roast
Tasting Notes: Cocoa, Malt, Earthy
IT ALL STARTS AT THE COFFEE FARM
Located in the remote part of Kesevaka in Hengonafi, Kuyahapa cluster represents a group of 20-30 members whose main income is coffee. They are part of the larger AAK (Apo, Angre and Kange) Cooperative, where we have purchased coffee for three years. This is a coffee from just one subgroup within the cooperative.
The producers follow traditional customs and values, and some in the village grow sweet potatoes (said to be the best in the country) but because of the village's distance and remoteness, very few make it to market. Coffee, which is carried on back and walked for nearly a day to the nearest access road, is the main (and in many cases, only) source of income for the members of the Kuyahapa cluster. In 2024, through support provided by importer Crop to Cup, the cluster received six new hand pulpers - a year after receiving initial support of one pulper.
TRACEABILITY
COUNTRY
Papua New Guinea
REGION
Hengonafi, Eastern Highlands
IMPORTER
Crop to Cup
VARIETAL
PRODUCER
Kuyahap Cluster
MILL / WASHING STATION
Kuyahapa Cluster
PROCESSING
Washed
ALTITUDE
1750 - 1850 meters
DID YOU KNOW
While each smallholder farm is small in land size and yields are drastically low, the sheer volume of smallholder farmers allows the country to produce massive volumes most years.
PRICE TRANSPARENCY
$3.68
Price paid by Driftaway
$1.83
Free on Board price
Not Available
Farm Gate price
$2.50
Fair Trade price per pound
$2.30
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 9,023 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This coffee has those classic Papua New Guinea flavors of cocoa and malt, and is perfectly balanced: it's sweet without being cloying, and has a clarity without being too bright. At this medium roast level, its flavors really shine.
AVERAGE CUPPING SCORE
85.5
/100
85.5
SCAA Cupping Score
13 x 60 kG
Bags purchased
1 year
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 12 August to 6 September in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., Suyog M., and James M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
