The Papua New Guinea Kinmuga PB is a complex and layered coffee with balanced acidity and a dynamic flavor profile across the roast spectrum. Light to medium roasts are bright and sweet, featuring notes of clover honey, ruby red grapefruit, persimmon, toffee, and toasted sesame seeds, all wrapped in a pillowy mouthfeel. Darker roasts develop into a dense, sugary cup with a warming spice element, showcasing flavors of muscovado sugar, sarsaparilla root, toasted walnut, dark chocolate, and fresh cedar. This coffee excels across a myriad of brew methods and roast levels, shining as a syrupy, balanced drip coffee or as a rich and sweet single-origin espresso.
KINMUGA- Ruby Red Grapefruit · Sesame · Muscovado Sugar
Kinmuga coffees come from a network of smallholders in the southern Waghi Valley, an area known as the “food bowl of PNG” for its fertile volcanic soil and long agricultural history. Nestled at 1,600 meters above sea level and surrounded by an extinct volcano, the valley benefits from nutrient-rich deposits carried by the Wara Tuman River. Smallholder farmers deliver ripe cherries to the Kindeng wet mill for pulping, fermentation, and processing into parchment before being transported to the Kagamuga dry mill in Hagen. Since 2018, Kindeng has utilized an environmentally friendly wastewater digester, ensuring sustainable coffee production. The combination of high-altitude tropical climate, nutrient-rich soil, and careful processing contributes to the distinctive quality of Kinmuga coffees.