CHERRY, COCOA, PINE
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
We approached this selection with our #3 Balanced Profile, in order to showcase the beans’ diverse cherry, cocoa and pine notes, and to add a little body to the cup.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Kindeng, Waghi Valley, Western Highlands
The farm & mill where the coffee cherry is grown & processed.
Many of the coffee farmers in the Western Highlands of Papua New Guinea have little land (1.5 hectares on average), and even fewer resources. In order to bring their coffees to market, they sell their harvested lots of a processing mill.
These coffees come from a the Kindeng mill in the Western Highlands. Coffees are sorted at the mill according to quality, with the best coffees being separated out for microlots. Uniquely, once coffees leave the mill they aren’t normally referred to as “Kindeng” but as “Kunjin.” This is uncommon, as most coffees simply bear the name of the farm or mill they come from.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.