Origin: Papua New Guinea, Kindeng, Western Highland
Variety: Typica, Bourbon, & Arusha
Altitude: 1500 - 1800 MASL
Sweet and savory with tart citric acidity and a smooth mouthfeel; sugar cane juice, chamomile and citrus fruit flavors
Kunjin is the name of coffees processed at a centralized plantation mill called Kindeng, in the Kindeng region of the Western Highlands. Kunjin is the name of a nearby region from which many local producers bring their coffee. The mill purchases cherry from smallholder farmers who each has about 1.5 hectares of land, growing about 2,500 trees per hectare.
Coffee is processed in a leased, vintage John Gordon–brand wet mill in an old plantation left over from colonial times, as owning a mill or even property in PNG is risky: It takes years to establish a reputation of trust with the local tribes, and there is always risk of losing a deal or relationship over the perception of division of wealth.
Cherries are bought and sorted, then depulped and fermented dry for 24 hours. They are washed and dried on tarpaulins for three to six days.
*Our preferred brewing methods for this coffee are Chemex with a 1:12.5 coffee to water ratio