Papua New Guinea - Kiam, Jiwaka Provence
Origin: Papua New Guinea, Kiam, Jiwaka Provence
Variety: Arabica Typica, bourbon, arusha
Altitude: 1650 MASL
Process: Washed and Sun-dried
- Green Tea
- Cane Sugar
- Dark Fruit
Our Kiam community lot comes from producer Paul Pora of the Jiwaka Province. Paul is not your average PNG producer; he holds a degrees in Agriculture and Agricultural Breeding. Before becoming a producer himself, he worked with the Coffee Research Institute, in Papua New Guinea.
The cherry used at the Kiam Mill is extremely selective and only ripe ‘picked on the day’ cherry is purchased. Cherry is either collected from regular farms and brought to the mill or is delivered to the wet mill by a regular supply chain of farmers.
All the cherry is pulped, washed, soaked and sun dried to 11 percent moisture content. The coffee is then stored as parchment for transportation to our central processing mill in Goroka, approximately 120 miles away in the Eastern Highlands Province, where it’s hulled for shipment. To preserve quality, the coffee stays in the highlands — where it’s far less humid — and is transported another 200 miles by road to the port city of Lae, only just in time to meet the vessel.
*Our preferred brewing method for this coffee is Chemex with a 1:12.5 coffee to water ratio