This coffee comes from the Waghi Valley in the Jiwaka Province of Papua New Guinea. The Jiwaka province is located in the center of Papua New Guinea’s portion of the New Guinea island. Waghi Valley is located in the center of that province.
This coffee was grown by farmers in the surrounding highlands, and brought to the Kuta Kofi Mill for processing. The Waghi Valley has a favorable climate for coffee-growing. It is located in the highlands, with black volcanic loamy soil, and moderately-high rainfall (1800-2000 mm/yr) for production of arabica coffee. These characteristics lend to a pleasant but mild acidity, and a clean body and finish.
This coffee was fully washed. Kuta’s washing process features a 36 hour fermentation following depulping. After fermentation, the coffee is washed 3 times, then dried on tarps in the sun for 3-4 hours a day for a period of 5-10 days. Unusual for coffee production, this coffee is then allowed to rest in conditioning bins for 2-3 weeks before being hulled and bagged for export.
When we roasted this coffee, it felt right to continue that pattern of slow, careful processing. We roasted this coffee a bit slower with a lower charge temperature. The result is a quite mellow cup with a medium body, a caramel and toffee sweetness, and an apple-like acidity.
- Washing Station: Kuta Kofi Mill
- Region: Waghi Valley, Jiwaka Province
- Process: Washed
- Elevation: 1600 meters
- Variety: Typica, Bourbon, Arusha