Differences, Distinctions, and Award Status of Papua New Guinea Kimai Estate Single-Origin Coffee Beans

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Papua New Guinea Kimel Estate Single Origin Bean Differences, Distinctions, and Award Status

Local production is not large, with approximately 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 from PNG, demonstrating the importance of the coffee industry to the country's economy. Due to different coffee varieties from Indonesia, higher altitudes than Sumatra, and the use of washed processing, PNG coffee's regional flavor profile is distinctly different from Indonesia's muffled and heavy flavors, instead featuring brightness, sweet and sour notes, and floral and fruity aromas, similar to South American flavors.

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

Large plantations typically have their own washing stations, while smaller individual coffee farmers can better control output quality and flavor expression. Located in Papua New Guinea's western highlands in the Waghi Valley near the Kimel River Valley, Kimel Estate, like many large farms/plantations, has its own dedicated washing station. However, it is actually an estate jointly owned by numerous independent small coffee farmers from the surrounding Opais ethnic group - in a sense, a private cooperative. Due to excellent growing conditions and the processing plant's stable quality control processes, the resulting coffee exhibits active brightness while preserving a considerable degree of Papua New Guinea coffee's unique flavor characteristics.

Hand-brewed Papua New Guinea. 15g coffee, medium grind (small Fuji ghost tooth blade #4 grind), V60 dripper, 88-89°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then stop water, wait until the bed level drops to half before pouring again, slowly pour until reaching 225g, discard the tail end, water-to-coffee ratio 1:15, extraction time 2:00.

Another special feature is the diversity of coffee varieties cultivated at Kimel - so numerous they cannot be counted on one hand: Typica, Arusha, Blue Mountain, Mundo Novo, Catimor, Caturra... and even more. In fact, just as one wouldn't put all eggs in one basket, most farmers plant different varieties to avoid the risk of poor growth or production that doesn't meet expectations for specific varieties, which also creates interesting expressions in their coffee flavor profiles.

This Peaberry from Kimel Estate has subtle spice notes on the palate, with nutty and sugarcane sweetness upon entry, a creamy, smooth mouthfeel, and a more robust texture typical of peaberries. The overall performance is balanced and smooth. Rich in flavor with pleasant aroma, without herbal or earthy notes, its texture is as intense and mellow as Van Gogh's paintings.

Manufacturer: Coffee Workshop
Address: 10 Bao'an Qian Street, Yuexiu District, Guangzhou, FrontStreet Coffee
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
Processing Method: Washed
Varieties: Arusha, Catimor, Caturra
Estate: Kimel Estate

About Peaberry (PB)

Now let me introduce PB, the full name Peaberry, which we commonly call round beans. Usually, a coffee cherry contains two seeds - these are the common coffee beans we know, with one curved side and one flat side, similar to peanut shape, which we call flat beans. Peaberries, however, occur when a coffee cherry contains only one coffee bean, oval in shape, accounting for a very small proportion of the entire coffee tree's fruit. Peaberries are all selected manually one by one, ensuring overall quality, so it's no surprise 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 full of 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 with both high body and medium acidity.

Flavor: Nuts, sugarcane, spices

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

Papua New Guinea is an island nation in Oceania. In Malay, "Papua" means "curly hair." It is said that in 1545, explorer Ortiz Retez reached the island and found that most islanders had curly hair, calling it "the island of curly-haired people," hence the name that has been passed down. Papua New Guinea is east of Indonesia, with a standard island climate located between the equator and 10° south latitude, featuring tropical rainforest, volcanic rock, and highland terrain, with altitudes between 1,200-2,500 meters - a paradise for coffee cultivation.

Papua New Guinea Kimel Estate

□ Region: Waghi Valley
□ Producer: Kimel Estate
□ Altitude: 1,580 meters
□ Varieties: Arusha, Blue Mountain, Catimor, Caturra, Mundo Novo, Typica
□ Processing Method: Traditional washed processing
□ Grade: AA
□ Soil: Well-drained volcanic geology
□ Harvest Period: March - April
□ Flavor Description: Caramel, creamy bread, sugarcane juice sweetness, grapefruit acidity, candied jujube flavor

Papua New Guinea is east of Indonesia, with a standard island climate located between the equator and 10° south latitude, featuring tropical rainforest, volcanic rock, and highland terrain, with altitudes between 1,200-2,500 meters - a paradise for coffee cultivation. Local production is not large, with 85% of total production coming from small farmers' garden cultivation systems. They join local cooperatives to share processing equipment. Coffee is the second largest agricultural export by volume from the country, demonstrating the importance of the coffee industry to the national economy. Due to different coffee varieties from Indonesia, higher altitudes than Sumatra, and the use of washed processing, PNG coffee's regional flavor profile is distinctly different from Indonesia's muffled and heavy flavors, instead featuring brightness, sweet and sour notes, and floral and fruity aromas.

Kimel Estate was established in 1974 by Australian businessman Bobby Gibbs, named after the adjacent river (Kimel River). Currently, 432 employees, primarily from the Opais tribe, live here. Although the owner is foreign, coffee production and estate management are handled by local farmers. The estate also provides comprehensive educational institutions and medical facilities. Coffee trees on the estate are grown under shade, which not only regulates temperature but also reduces excessive sunlight. Local farmers employ environmentally friendly practices during production, such as water resource recycling and using remaining pulp as fertilizer. Numerous varieties are cultivated here, from traditional Typica and Bourbon to rare Blue Mountain varieties, making the coffee produced here more resistant to various diseases, pests, and natural disasters while stabilizing quality and adding more elements to coffee flavor.

Papua New Guinea Kimel Estate Peaberry

Region: Waghi Valley
Producer: Kimel Estate
Grade: PB
Varieties: Arusha, Blue Mountain, Catimor, Caturra, Mundo Novo, Typica
Altitude: 1,500 meters
Processing Method: Washed method

Kimel Estate is located in Papua New Guinea's western highlands in the Waghi Valley near the Kimel River Valley, with its own dedicated washing station. However, it is actually an estate jointly owned by numerous independent small coffee farmers from the surrounding Opais ethnic group. Washed-processed Papua New Guinea coffee always has brighter, more fruity acidity expressions, while peaberries have an even smoother mouthfeel and nutty aroma.

Product Name: Papua New Guinea Kimel Estate Peaberry Cupping Score 92

(Papua New Guinea Kimel PB)

Region: Western region, Goroka highlands near Mt. Hagen mountains, Wahgi Valley
Producer: Kimel Estate
Varieties: Arusha, Blue Mountain, Catimor, Caturra, Mundo Novo, Typica
Grade: Peaberry
Altitude: 1,500 meters
Processing Method: Traditional washed processing
Harvest Period: April to September
Flavor Characteristics: Spicy notes, nuts, sweet and refreshing sugarcane, creamy smooth mouthfeel

Soft and smooth, sweet and pleasant, with distinct layers of fruit acidity and a sweet aftertaste.

Introduction

Papua New Guinea coffee was first introduced by Dutch sailors in the late 18th century, cultivated in the Rigo area in 1892. By 1908, Papua New Guinea had 180 acres of coffee cultivation. By 1970, Papua New Guinea could produce 460,000 bags of coffee. Today, Papua New Guinea's annual coffee production has reached 900,000 to 1.2 million bags.

Papua New Guinea is mainly divided into four provinces: Eastern Highlands, Momase, New Guinea Islands, and Southern. Located east of the Indonesian archipelago, Papua New Guinea's predominantly highland terrain features both large plantations and small farmer cultivation models, growing multiple coffee varieties.

Papua New Guinea's coffee flavor profile is distinctly different from other Asian regions such as Indonesia, South Asia India, or Pacific island coffees. Compared to Indonesian beans (Sumatra, Sulawesi) mostly processed with semi-washed (wet-hulling) methods that exhibit low acidity, rich body, and earthy tones, washed-processed Papua New Guinea coffee always has brighter, more fruity acidity expressions, similar to Central American coffee flavors.

Kimel Estate was established in 1974 by Australian Bobby Gibbs, located in the western region's Goroka highlands near Mt. Hagen mountains in the Wahgi Valley. The land tenants are local indigenous Opais people, operating as a cooperative-style estate covering 620 hectares and employing 432 people. Schools and medical centers were established to care for employees and their families nearby.

Due to fertile volcanic soil, cold alpine microclimate, and lush original forests, coffee is grown under Albizias and Grevilleas shade trees. Good management practices and environmentally friendly cultivation methods that maintain natural ecosystems are employed, using organic fertilization and recycling treated wastewater for irrigation. Due to quality control and effective management, Kimel Estate coffee has become one of Papua New Guinea's best-known coffees.

This batch is Kimel Estate Peaberry washed coffee, grown at an altitude of 1,500 meters. One of the varieties comes from Typica seedlings introduced in 1957 from Jamaica's Blue Mountain region, transported across oceans to be planted on this land. The location in the optimal coffee growing zone provides these seedlings with excellent climate and soil, creating ideal conditions for high-quality coffee production.

Flavor Characteristics: Spicy notes, nuts, sweet and refreshing sugarcane, creamy smooth mouthfeel, soft and smooth, sweet and pleasant, with distinct layers of fruit acidity and a sweet aftertaste.

Papua New Guinea. Wahgi Valley. Kimel Estate AA

Papua New Guinea Wahgi Valley Kimel AA

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