Papua New Guinea Kinmuga Natural

Description

Region: South Waghi Valley, Jiwaka Province  Producers – Regional Smallholders  Altitude: 1530 - 1830 MASL  Soil type: Sandy Loam  Shade trees: Albiza, Casuarina, Old-growth  Predominant Varieties: Typica, Arusha, Blue Mountain, Bourbon  Process: Washed, Natural  Main crop period: May to September/October  Tasting Notes: Pear, Apricot, Mango, Peach Network smallholders for Kinmuga coffees are located in the southern area of the Waghi valley,  bordering the Anglimp and Kindeng districts. The Waghi valley is known to have been “the food bowl of  PNG” for thousands of years. Surrounded by an extinct volcano, the sandy and loam soils are  exceptionally fertile. Moreover the network coffee plots are all close to the Wara Tuman, a large river  running through the valley bringing in its stream nutrients from the highest volcanic mountains.  The cherries are sold at the Kindeng wet mill, where they are pulped, fermented, and processed to parchment. The parchment then is brought to the Kagamuga dry mill in Hagen.  Since 2018, Kindeng wet mill has had a waste water digester, which enables an environmental friendly pulping and fermentation. The unique combination of peoples’ commitment, the natural environment  and a high altitude tropical weather (1,600 meters above sea level) give these coffees their specific cup  characteristics.