Papua New Guinea Kenta

1 review

This Papua New Guinea coffee has a complex flavor profile. Savory and sweet with a full body and acidity that varies. This coveted Kenta is grown in the Eastern Highlands of Papua New Guinea on the outskirts of the town of Goraka at an altitude of 5,250 feet.

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Roast: Medium

Tasting Notes: Toffee, Graham Cracker, Red Apple

About This Coffee

The anthropological history of PNG is fascinating, but this is a page about coffee, so: Germans and British colonized Papua New Guinea in the 19th century, with the Germans toward the north and Brits in the south, where they planted coffee in and around Port Moresby in order to sell it to the Australian market. In the 1920s, commercial coffee production was increased through the introduction of Typica coffee from Jamaica, a variety commonly known as Blue Mountain. As was common in most coffee-growing areas of the Pacific Islands, most of the coffee production was from a handful of large European- or Australian-owned estates, with labor coming from the local indigenous population. Today, while there are still estates and plantations, the majority of coffee production comes from smallholder farmers, each with around 1–2 hectares called β€œgardens” in which they grow small amounts of coffee as well as whatever else a family or community might need for use or sale. Kenta Plantation Mill is named after the community and village where it is located, about 4 hours away from Goroka town.
The mill is a relatively new addition, built in 2011 and equipped with two four-disc depulpers and newly constructed fermentation tanks, where coffee is fermented for two days or more before being fully washed. The mill is located at 1,600 meters, but the farmers in the area live and grow coffee all the way up to 1,850 meters, some of the highest elevation in the region.
Coffee is delivered in cherry by local producers and is blended with coffee grown on the plantation land. The majority of the coffee in this area is Bourbon, Typica, and Arusha. The coffee is separated into day lots and kept separate throughout the processing and drying. The coffee is depulped the same day it's delivered, and fermented for 48 hours or more before being washed. It is dried on tarpaulins that are spread on a grassy field near the wet mill; it's tended by local women, who rake and rotate the coffee as it dries, over a period of 6–9 days.
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Papua New Guinea is the eastern side of the New Guinea island. There are four main regions that grow coffee: Chimbu, Eastern Highlands, Jiwaka, and Western Highlands. The name of this coffee comes from the wet mill where the coffee is processed, after the community and village. Their mill takes special care – local farmers bring their cherries to the mill, where it is separated by the days the coffees are processed to the very last step. Papua New Guinea coffees, in general, have a complex flavor profile. They can be savory and sweet with a full body and acids varying from low to high.

  • Farm: Various smallholder farmers
  • Region: Western Highlands, Waghi Valley
  • Variety: Typica, Arusha, Bourbon
  • Processing: Washed
  • Altitude: 1,600-1,850 masl

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