Origin: Kuta Papua New Guinea, Waghi Valley, Jiawaka Province
Flavors: Malbec Grape, Black Licorice, Molasses, Orange Zest
Altitude: 1,600 MASL
Processing: Fully Washed
Variety: Typica, Bourbon, Arusha
The Kuta Papua New Guinea is sourced from smallholder farmers in the Upper Waghi Valley. The region has black volcanic loamy soil and a climate favorable for growing quality coffee. The valley receives approximately 1,800-2,000 mm of rainfall per year with a dry season from April to August. The coffee is processed at the Kuta Kofi mill. Smallholder farmers from Ambra, Kelewa, and Wurup bring cherries to the Kuta mill for purchase. The cherries are sprted and de-pulped before being fermented in vats for 36 hours. The coffee is washed 3 times and then brought to large sun-drying fields. The coffee is fully sun-dried on tarpaulins for 3 to 4 hours daily for a period of 5 to 10 days depending on weather conditions. The dry parchment is taken to the dry mill and placed in wooden conditioning bins where it is allowed to rest for 2 to 3 weeks prior to hulling.