Flavor Characteristics, Origin Region, and Brewing Parameters for Papua New Guinea Kimel Estate Single-Origin Coffee Beans

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Papua New Guinea Kimel Estate Single Origin Bean: Flavor Profile, Growing Region, and Brewing Parameters

Kimel Estate is located in the Wahgi Valley of the Western Highlands of Papua New Guinea, near the Kimel River Valley. It has its own dedicated wet mill, but in fact, this is an estate jointly owned by many independent small coffee farmers from the surrounding Opais ethnic group. Wet-processed Papua New Guinea coffee always exhibits brighter acidity and more fruit notes, while peaberries offer an exceptionally smooth mouthfeel and nutty aroma.

Product Information

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

Origin: Western Highlands, Wahgi Valley near Mt. Hagen mountains, Goroka Highlands

Producer: Kimel Estate

Varieties: Arusha, Blue Mountain, Catimor, Caturra, Mundo Novo, Typica

Grade: Peaberry (PB)

Altitude: 1,500 meters

Processing Method: Traditional Wet Processing

Harvest Period: April to September

Flavor Profile: Spicy notes, nuts, sweet and refreshing sugarcane, creamy smooth mouthfeel

Smooth and mellow, sweet and palatable, with distinct layered fruit acidity and a sweet aftertaste.

Introduction

Coffee was first introduced to Papua New Guinea in the late 18th century by Dutch sailors, with propagation beginning in the Rigo area in 1892. By 1908, Papua New Guinea already had 180 acres of land planted with coffee. 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 highland terrain accommodates both large estates/farms and smallholder cultivation models, growing multiple coffee varieties.

Papua New Guinea coffee's flavor profile differs significantly from other Asian regions such as Indonesia, South Asia's India, or Pacific Island coffees. Compared to Indonesian beans (Sumatra, Sulawesi) that are mostly semi-washed (wet-hulled processed) and exhibit low acidity, full body, and earthy notes, wet-processed Papua New Guinea coffee always shows brighter acidity and more fruit expression, similar to Central American coffee flavors.

Kimel Estate was established in 1974 by Australian Bobby Gibbs, located in the Western Highlands' Goroka Highlands near Mt. Hagen mountains in the Wahgi Valley. The land tenants are the indigenous Opais people, operating as a cooperative-style estate. The estate covers 620 hectares and employs 432 people. It has established schools and medical centers to provide nearby care for employees and their families. Due to fertile volcanic soil, cold alpine microclimate, lush virgin forests, and the use of Albizias and Grevilleas shade trees for cultivation, along with excellent management practices and environmentally friendly farming methods that maintain natural ecosystems, the estate uses organic fertilization and recycled water treatment for irrigation reuse. 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 wet-processed coffee, grown at an altitude of 1,500 meters. One of the varieties originates from Typica seedlings introduced from Jamaica's Blue Mountain region in 1957, transported across oceans to be planted in this land. The location in the optimal coffee growing zone provides these seedlings with excellent climate and soil conditions, creating unique advantages for producing fine coffee quality. Flavor profile: Spicy notes, nuts, sweet and refreshing sugarcane, creamy smooth mouthfeel, smooth and mellow, sweet and palatable, with distinct layered fruit acidity and a sweet aftertaste.

Papua New Guinea Wahgi Valley Kimel AA

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

Papua New Guinea boasts extraordinary and pristine natural environments with vast, fertile lands. 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.

Large plantations typically have their own wet mills, while smaller individual coffee farmers can better control output quality and flavor expression. Located in Papua New Guinea's Western Highlands Wahgi Valley near the Kimel River Valley, Kimel Estate, like many large farms/estates, has its own dedicated wet mill, but in fact, this is an estate jointly owned by many independent small coffee farmers from the surrounding Opais ethnic group. In a sense, this is a private cooperative. Due to excellent growing environmental conditions and the mill's stable quality control processes, the produced coffee exhibits lively brightness while preserving a considerable degree of Papua New Guinea coffee's unique flavor characteristics.

Brewing Parameters

Hand Brew Papua New Guinea: 15g coffee, medium grind (Fuji Royal hand grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, pour to 105g then stop. Wait until the bed level drops to half, then continue pouring slowly to 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Another special feature of Kimel is the diversity of coffee varieties cultivated—so many they can't 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 plant different varieties to avoid the risk of poor growth adaptation or production below expectations for any particular variety, which also creates interesting expressions in their coffee's flavor characteristics.

This peaberry from Kimel Estate offers subtle spicy notes on the palate, with sweet and refreshing nutty and sugarcane flavors upon entry, and a creamy smooth mouthfeel. The peaberry's mouthfeel is more substantial, with overall balanced and smooth performance. Rich in flavor with pleasant aroma, without herbal or earthy notes, its texture is as intense and full-bodied as Van Gogh's paintings.

Product Details

Manufacturer: Coffee Workshop
Address: No. 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

Country: Papua New Guinea

Grade: PB Peaberry

Region: Wahgi Valley

Roast Level: Medium Roast

Processing Method: Washed

Varieties: Arusha, Catimor, Caturra

Estate: Kimel Estate

Understanding Peaberry

Now let me introduce PB, the full name Peaberry, which we often call round beans. Usually, a coffee fruit 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 fruit contains only one bean, which takes on an elliptical shape. They account for a very small proportion of all fruits on a coffee tree. Peaberries are all selected by hand 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 notes but without strong acidity. Their characteristics include a silky smooth mouthfeel and wonderful aroma, with moderate acidity—making them a relatively rare coffee variety that combines high body with medium acidity.

Flavor: Nuts, sugarcane, spices

In recent years, Papua New Guinea coffee has begun representing Oceania in the global specialty coffee ranks with its unique high-quality washed Arabica beans. Papua New Guinea coffee is characterized by full-bodied beans, moderate acidity, and aromatic, smooth mouthfeel.

Papua New Guinea is an island nation in Oceania. In Malay, "Papua" means "curly hair." Legend has it that in 1545, explorer Retes reached the island and discovered that most islanders had curly hair, so he called it "the island of curly-haired people," hence the name that has been passed down. Papua New Guinea is east of Indonesia, featuring a typical island climate located between the equator and 10°S latitude, with tropical rainforest, volcanic rock, and highland terrain. Altitude ranges from 1,200-2,500 meters, making it a paradise for coffee cultivation.

Papua New Guinea Kimel Estate

Region: Wahgi 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 flavors

Papua New Guinea is east of Indonesia, featuring a typical island climate located between the equator and 10°S latitude, with tropical rainforest, volcanic rock, and highland terrain. Altitude ranges from 1,200-2,500 meters, making it a paradise for coffee cultivation. Local production is not large, with 85% of total production coming from smallholder garden cultivation systems. They 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 than Indonesia, higher altitude than Sumatra, and the use of wet processing, PNG coffee's regional flavor characteristics differ markedly from Indonesia's muffled and low-profile notes, instead showing brightness, sweet-sour balance, 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, mainly from the Opais tribe, live here. Although the estate 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 cultivation, which not only regulates temperature but also reduces excessive sunlight. Local farmers adopt production practices that minimize environmental impact, such as water resource recycling and using residual pulp as compost. The estate grows numerous varieties, 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 bringing more elements to coffee flavor.

Papua New Guinea Kimel Estate Peaberry

Region: Wahgi Valley

Producer: Kimel Estate

Grade: PB

Varieties: Arusha, Blue Mountain, Catimor, Caturra, Mundo Novo, Typica

Altitude: 1,500 meters

Processing Method: Washed

Important Notice :

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