Papua New Guinea Kagamuga Natural

Papua New Guinea Kagamuga Natural

raspberry • dark chocolate • candied sweetness
Regular price$19.37
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Shipping calculated at checkout.
Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

In the Cup:

We are super excited about this new lot from Papua New Guinea. We enjoyed the first crop so much that we had to get more, and because we got it early before prices went up, we can now price it as a Brown Label. This is, without a doubt, the cleanest PNG coffee we’ve ever cupped. With a very bright, juicy sweetness reminiscent of raspberry and tart candy followed by the underlying boldness of cocoa powder or dark chocolate, this coffee delivers a relatively standard coffee flavor profile in a deliciously smooth cup. 

Smallholder Farms

This coffee comes to us from the Kagamuga Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. For this coffee, ripe cherries are placed on raised beds and canvasses immediately after they are received at the dry mill. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. Once the coffee is adequately dried, it is placed into bags and stored in a cool and dry warehouse, hulled, milled, and prepped for export.