PAPUA NEW GUINEA | KINMUGA | SUBSCRIPTION

Papua New Guinea's coffee industry has a complex colonial history, with the Germans and British introducing coffee in the 19th century. The Germans planted coffee in the northern regions, while the British established plantations in the south, around Port Moresby, to supply the Australian market. In the 1920s, commercial coffee production was expanded with the introduction of Typica coffee from Jamaica, a variety commonly known as Blue Mountain. Despite the presence of large European- or Australian-owned estates, most coffee production today comes from smallholder farmers. These farmers typically manage small gardens of 1–2 hectares, growing coffee alongside other crops for their families.

Though commercial agriculture accounts for less than 3% of Papua New Guinea's land, coffee remains an important agricultural product. However, sourcing coffee from PNG presents logistical challenges due to the diverse indigenous populations, each with distinct languages and customs. With limited access to modern communication technologies—fewer than 10% of the population is online and only 55 telephones for every 100 people—business operations in PNG require significant cultural sensitivity and patience.

PROCESS: Natural

Natural Process is coffee in its most unfiltered form—a slow, sun-drenched transformation where cherries are left to dry whole, allowing the fruit’s sugars to infuse the beans. This ancient method nurtures bold, fruit-forward flavors with rich sweetness and a velvety body. Untouched by water, the coffee develops deep complexity, often reminiscent of ripe berries, wine, and chocolate. It is a process of patience and artistry, where nature shapes the cup in its own time.

Altitude: 1600 MASL

Varieties: Typica, Arusha, Blue Mountain, Bourbon

Harvest Season: 2024

Production Roaster: Probat P12

The Kinmuga coffee network is situated in the fertile southern part of the Waghi Valley, bordering the Anglimp and Kindeng districts in Papua New Guinea. Known as "the food bowl of PNG," the area has been agriculturally rich for thousands of years, surrounded by an extinct volcano that provides sandy and loamy soils, ideal for coffee cultivation. The coffee plots are close to the Wara Tuman River, which brings essential nutrients from the high volcanic mountains, contributing to the richness of the land. The cherries are processed at the Kindeng wet mill, where they undergo pulping, fermentation, and conversion into parchment, before being taken to the Kagamuga dry mill in Hagen.

Since 2018, the Kindeng wet mill has incorporated a waste water digester, ensuring an environmentally friendly pulping and fermentation process. The high-altitude tropical climate (1,600 meters above sea level), combined with the natural environment and the dedication of the local farmers, results in coffee with a distinct flavor profile that is characteristic of this unique region.