Papua New Guinea Kindeng Mill Natural Gold Label

Papua New Guinea Kindeng Mill Natural Gold Label

maraschino cherry • brown sugar • kombucha
$27.44
/
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.

Region:
Western Highlands

Process:
natural • dry process

Altitude:
1520-1770m

Producer:
Smallholder Farms

Flavor Notes:
maraschino cherry • brown sugar • kombucha

Roast Level:
city • light

Variety:
arusha • bourbon • typica

Recommended Brew Method:
drip • pour over • chemex

Farm:
Kindeng Dry Mill

Body:
complex • earthy

In the Cup:

The Kagamuga Dry Mill in Papua New Guinea provided us with one of our favorite coffees of the year (or at least the most underrated) last harvest season, so you know we had to hop on the opportunity to buy from this year’s crop. This lot provides the same delicious sweetness with a touch less citric acidity. In the cup we get a very balanced high-flavor fruitiness and a lot of hints of fermented tea-like notes.

Kindeng Dry Mill

This coffee comes to us from the Kindeng 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. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. 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, stored in a cool and dry warehouse, hulled, milled, and prepped for export.