Nav: Home > Coffee >

Kimel Estate: Cultivation History, Regional Distribution, Brewing Recommendations, and Flavor Profile

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange community - Please follow Coffee Workshop (WeChat official account: cafe_style). Large-scale plantations typically have their own washing stations, while smaller individual coffee farmers can better control the quality and flavor expression of their output. Kimel Estate, located in the Western Highlands of Papua New Guinea's Waghi Valley near the Kimel River Valley, like many large farms/estates, has

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

Large plantations typically have their own washing stations, while smaller individual coffee farmers can better control the quality and flavor expression of their output. The Kimel Estate, located in the Western Highlands' Waghi Valley near the Kimel River Valley of Papua New Guinea, like many large farms/estates, has its own dedicated washing station. In fact, this is an estate jointly owned by numerous independent small coffee farmers from the surrounding Opais ethnic group—making it, in a sense, a private cooperative. Due to excellent growing conditions and stable quality control processes at the washing station, the produced coffee exhibits vibrant brightness while preserving a considerable degree of the unique flavor characteristics of Papua New Guinea coffee.

Another special feature lies in the diversity of coffee varieties cultivated at Kimel—so numerous that they cannot be counted on one hand: Typica, Arusha, Blue Mountain, Mundo Novo, Catimor, Caturra, and even more. In fact, just as one doesn't put all eggs in one basket, most farmers actually cultivate different varieties to avoid the risk of poor growth or production below expectations from any specific variety. This also creates interesting expressions in their coffee's flavor characteristics.

This peaberry from Kimel Estate offers subtle spiced notes on the palate, followed by the sweet and refreshing flavors of nuts and sugarcane, with a cream-like smooth and silky texture. The peaberry's mouthfeel is more substantial, with overall balanced and smooth performance. The flavor is rich and the aroma pleasant, without any herbal or earthy notes. Its texture is as rich and mellow as Van Gogh's paintings.

Product Information

Manufacturer: Coffee Workshop
Address: FrontStreet Coffee, No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Origin: Papua New Guinea

Coffee Details

Country: Papua New Guinea
Grade: PB (Peaberry)
Region: Waghi Valley
Roast Level: Medium Roast

Now let me introduce PB, the full name being Peaberry, which we commonly call round beans. Usually, a coffee cherry contains two seeds—these are our common coffee beans, with one curved side and one flat side, similar to peanut shape, which we call flat beans. Peaberries, however, occur when only one coffee bean develops inside a coffee cherry, with the bean shape being oval. They account for an extremely small proportion of all fruits on a coffee tree. Peaberries are all selected one by one by hand, ensuring overall quality, so it's not surprising that they taste good.

Papua New Guinea's coffee production is not very high, and its coffee beans are all carefully processed washed Arabica beans. Generally, washed coffee beans are filled with bright fruit aromas but without strong acidity. Their characteristics include a silky smooth mouthfeel and wonderful aroma, with moderate acidity—making them a rare coffee variety that combines high body with medium acidity.

Brewing Method

Hand-pour Papua New Guinea coffee: 15g of grounds, medium grind (Fuji Royal grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Flavor Notes: Nuts, sugarcane, spices

In recent years, Papua New Guinea coffee has begun representing Oceania in the world specialty coffee scene with its unique high-quality washed Arabica beans. Papua New Guinea coffee features full-bodied beans, moderate acidity, and aromatic, mellow flavor characteristics.

Origin and Environment

Papua New Guinea is an island nation in Oceania, where "Papua" means "curly hair" in Malay. It is said that in 1545, explorer Ortiz Retez reached the island and noticed that most of the islanders had curly hair, thus calling it "the island of curly-haired people," hence the name that has been passed down. Papua New Guinea is located east of Indonesia, has a standard island climate, lies between the equator and 10 degrees south latitude, and features tropical rainforest, volcanic rock, and highland terrain with altitudes ranging from 1200-2500 meters—making it a paradise for coffee cultivation.

Local production is not large, with about 85% of total coffee production coming from small farmers' garden cultivation systems. Small farmers join local cooperatives to share processing equipment. Coffee is the second-largest agricultural export by volume in Papua New Guinea, demonstrating the importance of the coffee industry to the country's economy. Due to different coffee varieties than Indonesia, higher altitudes than Sumatra, and the use of washed processing, PNG coffee's regional flavor differs markedly from Indonesia's heavy, low-profile flavors, instead showing brightness, sweet-sour balance, and floral-fruit aromas, similar to South American flavors.

Papua New Guinea boasts transcendent, pristine natural environments with vast and fertile land. Its unique volcanic rock soil and abundant rainfall create excellent natural conditions for coffee growth. Papua New Guinea's premium coffee beans are as beautiful and precious as the country's national bird, the bird of paradise.