The Vintage Single Origin: Papua New Guinea Kinmuga PB
The Vintage Single Origin: Papua New Guinea Kinmuga PB
Papua New Guinea’s highland coffees are celebrated for their complexity, balance, and clean cup. The Kinmuga PB (Peaberry) offers a unique expression of this tradition—smooth, vibrant, and full of character. With a medium roast, this coffee highlights sweet fruit tones, gentle spice, and a rounded body that’s approachable yet distinctive.
Flavor Profile
Tasting Notes: Bright citrus, red berry, and a hint of milk chocolate with a silky finish.
Full Body: Medium, smooth, and rounded.
Acidity: Lively but balanced, giving the cup a refreshing lift.
Coffee Details
Origin: Papua New Guinea, Western Highlands Province
Region: Kindeng & surrounding smallholder farms near Kinmuga
Elevation: ~1,400 – 1,800 meters above sea level
Variety (Species): Arabica (Typica, Bourbon, Arusha, and hybrids common to PNG)
Process Method: Fully washed / wet processed, sun-dried on raised beds
Bean Type: Peaberry (a natural mutation where only one rounded seed develops per cherry, often said to be denser and more flavorful)
Roast Level: Medium
Why You’ll Love It
Unique peaberry beans deliver a concentrated flavor experience. Grown in rich volcanic soils under shade in PNG’s highlands, resulting in complex aromatics. A versatile cup—equally satisfying as drip, pour-over, or French press.
Sensory: Citrus, tropical fruit, berries, floral; bright acidity, tea-like body.
Cultivar: Heirloom JARC Varieties
Processing: Washed
Altitude: 1,900–2,200 masl
Ethiopia is regarded by many as the birthplace of coffee. It has been cultivated there since the 1500s, in much the same way it is grown today. Most coffee grows wild in the shade of other trees and is referred to as forest grown coffee. Other coffees grow in gardens along with other crops, with minimal agricultural intervention. Some is a bit of a combination, where producers lightly cultivate and weed their forest crop in order to ease harvesting. In any case, most smallholders produce an average of only 5 bags per year.
Ethiopia Yirgacheffe comes to us from the Agaro dry milling station. The coffee is a collection of the efforts of 498 smallholder farmers. Their coffees are handpicked at peak ripeness, machine pulped and undergo anaerobic fermentation before washing. Finally, as is typical to the region, the coffee is sun-dried on raised beds for seven to ten days, depending on sun and humidity.