Papua New Guinea - Kuta Ridge
Comforting cups of coffee from a unique origin
Marshmallow, Caramel, Chocolate
Coffee Tasting Notes
This coffee opens with some bright notes, which are well balanced by a complex sweetness that is akin to the more luxuriant complex sweetness of caramel. Subtle vegetal notes add notes of dark spices and blend with the coffee’s sweetness to give the impression of marshmallow.
About The Coffee Producer
Coffee production in Papua New Guinea has historically existed as two rather distinct industries. One sphere of coffee production there has been occupied by coffee plantations. These plantations are often located in more accessible parts of the extremely rugged and remote nation. The plantations are centrally managed and operated in tandem with coffee mills, which are often part of the plantation.
The other sphere of production is occupied by smallholder farmers who often live in parts of the nation which are sometimes nearly unfathomably remote. These farmers typically grow and forage for all of their own food and only grow coffee as a cash crop. The utility of cash in some coffee growing parts of Papua New Guinea is extremely low, especially relative to the difficulty in getting coffee to coffee mills and markets. Roads are often seasonal at best and finding markets for coffee often involves multi-day treks on foot over mountainous terrain. For coffee to survive this journey it has to be partially milled prior to these treks. The milling process in remote areas is often achieved through the use of flat anvil stones and large stone pestles, which separate the coffee beans from the fruit. If and when the coffee does finally reach a market, it is often automatically categorized and priced as being of poor quality, due to the extreme variation in coffee quality from remote areas. For these reasons, a huge portion of the coffee produced in the nation isn’t harvested.
There is an emerging market for high quality remote-grown coffee. An increasing number of coffee mill operators are working more closely with these small-holder farmers to improve quality and compensation for good quality coffee. Coffee mill operators will roast, sample, and blend higher quality coffee from small farmers in order to separate the good lots from the lots to be sold as commodity grade. By doing so, the mill operators are able to get some level of buy-in and interest on the part of the farmers who have greater incentive to care for their unique coffee.
This coffee is one such hybrid lot produced by farmers in the Western Highlands near the Kuta Mill.
How To Brew This Specialty Coffee
A 1:14 brew ratio with a slightly more coarse grind and 205℉ yields delicious and well balanced cups.
Varieties: Mainly Bourbon and Typica
Processing Method: Washed
Producer: Smallholder farmers around Kuta Ridge