Kinmuga is cultivated by smallholder farmers in the fertile Waghi Valley, an area known for its rich history as the “food bowl of PNG.” Surrounded by an extinct volcano, the valley’s sandy and loamy soils, nourished by the Wara Tuman river, provide ideal conditions for coffee cultivation. After harvesting, cherries are pulped and fermented at the Kindeng wet mill, which uses an eco-friendly waste water digester, and then dried to parchment at the Kagamuga dry mill. Grown at 1,600 meters, this coffee’s unique environment and care result in a distinctive, vibrant cup.

Origin – Wahgi Valley, Papua New Guinea

Process – Washed

Varietal – Typica

Altitude –  1,530-1,830 MASL

We Taste – Green grape, citrus, caramel