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Pinpointing the flavors and aromas that make Papua New Guinean coffees unique is difficult. Not because they aren’t unique, but because the unique flavors of Papua New Guinean coffees are as varied as the land that produced them. On this cup we get an abundant amount of caramel sweetness alongside the earthy vegetal notes of cacao nibs and mallow root. The sweetness blends with these flavors to produce the impression of marshmallow, milk, chocolate, and molasses. The cup finishes with hints of winter spices like star anise and clove.

This coffee, like so many of our favorite coffees from Papua New Guinea, comes from the Kuta Mill. While the mill serves as a safe, neutral hub for farmers from all of the tribes that occupy the Waghi Valley, this particular lot was grown on the Koruga Estate that houses the Kuta mill. The Koruga estate is operated by the Leahy family. The Leahys were pioneers of the modern era in the Nebilyer and Waghi valleys. They were the first non-native people to make contact with local tribes in 1933. They built an airstrip that later became a key street in what would become the town of Mount Hagen. Over generations, the Leahy family has developed a coffee infrastructure that supports both smallholders and larger estate owners through seedling distribution, organic fertilizers, processing, storage, milling, and exporting via their Kuta mill, promoting coffee as a cash crop and a stable alternative to subsistence farming.

A brew ratio of 1:14 with water between 200-205°F yields balanced syrupy cups