The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


A juicy coffee with notes of earthy spices from the Kunjin region of Papua New Guinea. This coffee is a similar lot to one we roasted for the Classic Profile last November. We liked it so much that we wanted to try out a similar coffee in the Bold Profile. It definitely delivers notes of chocolate and spices with a rich, heavy body as a darker roast.


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


The farm & mill where the coffee cherry is grown & processed.

Various small farmers

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 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 around the world 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.


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.

Typica, Arusha