Papua New Guinea Kimel Estate Single-Origin Coffee Varieties, Brand Recommendations, and Estate Introduction

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Papua New Guinea Kimel Estate: Varieties, Brand Recommendations, and Estate Introduction

Kimel Estate Papua New Guinea

Region: Waghi Valley

Producer: Kimel Estate

Altitude: 1580 meters

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

Processing: Traditional washed processing

Grade: AA

Soil: Well-drained volcanic geology

Harvest Period: March - April

Flavor Notes: Caramel, creamy bread, sugarcane juice sweetness, grapefruit acidity, candied jujube flavor

Papua New Guinea is located east of Indonesia, featuring a standard island-type climate between the equator and 10° south latitude. With tropical rainforests, volcanic rock, and plateau terrain at altitudes ranging from 1,200-2,500 meters, it's 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 Papua New Guinea's second-largest agricultural export by volume, demonstrating the importance of the coffee industry to the country. Due to different coffee varieties from Indonesia, higher altitudes than Sumatra, and washed processing, Papua New Guinea coffee's regional flavor differs markedly from Indonesia's muffled and low profile, instead exhibiting brightness, sweet-tart balance, and floral-fruit aromas.

Kimel Estate was established in 1974 by Australian-born businessman Bobby Gibbs, named after the adjacent river (Kimel River). Currently, there are 432 employees primarily from the Opais tribe living 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 within the estate are cultivated 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 residual pulp as fertilizer. The estate grows numerous varieties, from traditional Typica and Bourbon to rare Blue Mountain varieties, enabling the coffee produced here to better resist various diseases, pests, and natural disasters while stabilizing quality and bringing 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: 1500 meters

Processing Method: Washed

Kimel Estate is located in Papua New Guinea's western highlands, Waghi Valley, near the Kimel River Valley, with its own dedicated washing station. In fact, this is an estate jointly owned by many independent small-scale coffee farmers from the surrounding Opais ethnic group. Washed-processed Papua New Guinea coffee always has brighter characteristics and more fruit acidity expression. Peaberry beans have an even smoother mouthfeel and nutty aromas.

Product: Papua New Guinea Kimel Estate Peaberry Cupping Score 92

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: 1500 meters

Processing: Traditional washed processing

Harvest Period: April to September

Flavor Characteristics: Spicy notes, nuts, sweet and refreshing sugarcane, creamy smoothness

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

Introduction:

Papua New Guinea coffee was first introduced by Dutch sailors in the late 18th century, with cultivation beginning in 1892 in the Rigo area. By 1908, Papua New Guinea had 180 acres planted with coffee. By 1970, Papua New Guinea could produce 460,000 bags of coffee. Today, Papua New Guinea's annual coffee production can reach 900,000 to 1.2 million bags. Papua New Guinea is mainly divided into four provinces, including Eastern Highlands, Momase, New Guinea Islands, and Southern. Located east of the Indonesian archipelago, Papua New Guinea, with predominantly highland terrain, maintains both large estates/farms and smallholder cultivation patterns, growing multiple coffee varieties.

Papua New Guinea coffee flavors differ markedly from other Asian regions such as Indonesia, South Asia India, or Pacific island coffees. Compared to mostly semi-washed (wet-hulled processing) Indonesian beans (Sumatra, Sulawesi) that exhibit low acidity, rich body, and earthy notes, washed-processed Papua New Guinea coffee always has brighter characteristics and more fruit acidity expression, 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, forming the estate as a cooperative. The estate covers 620 hectares and employs 432 people. It established schools and medical centers to provide convenient care for employees and their families. Due to fertile volcanic soil, cold alpine microclimate, lush original forests, shade planting with Albizias and Grevilleas species, excellent management practices, and environmentally friendly cultivation methods that maintain natural ecosystems, 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 1500 meters altitude. Some varieties originate from Typica seedlings introduced from Jamaica's Blue Mountain region in 1957, transported across oceans to be planted in this land. Located in the optimal coffee growing zone, the climate and soil provide excellent conditions for these seedlings, creating naturally superior conditions for fine coffee production quality. Flavor characteristics: spicy notes, nuts, sweet and refreshing sugarcane, creamy smoothness, soft and smooth, sweet and pleasant, with distinct layers of fruit acidity and sweet aftertaste.

Papua New Guinea. Waghi Valley. Kimel Estate AA

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

Papua New Guinea boasts transcendent, pristine natural environments with vast, 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.

Large estates/farms (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, Waghi Valley, near the Kimel River Valley, Kimel Estate, like many large farms/estates, has its own dedicated washing station. In fact, this is an estate jointly owned by many independent small-scale coffee farmers from the surrounding Opais ethnic group. In a sense, this is a private cooperative. Due to excellent growing environment conditions and the washing station's stable quality control processes, the produced coffee has vibrant brightness while preserving a considerable degree of Papua New Guinea coffee's unique flavor characteristics.

Pour-over Papua New Guinea

15g grounds, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water for 27 seconds bloom, then pour to 105g and stop. Wait until the water level drops halfway in the bed before continuing the pour. Slowly pour until reaching 225g total, avoiding the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Another special feature lies in the diversity of coffee varieties cultivated at Kimel, too numerous to count on one hand: Typica, Arusha, Blue Mountain, Mundo Novo, Catimor, Caturra... and many more. In fact, just as one doesn't put all eggs in one basket, most farmers actually plant different varieties to avoid risks of poor growth or disappointing production from specific varieties not adapting well, which also creates interesting expressions in their coffee flavor characteristics.

This Kimel Estate peaberry coffee has some spicy notes on the palate, with nutty and sugarcane sweetness upon entry, a creamy smoothness, and the peaberry's more solid texture. The overall performance is balanced and smooth. Rich flavor, pleasant aroma, without herbal or earthy notes, its texture is as rich and full-bodied as Van Gogh's paintings.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front 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: Waghi Valley

Roast Level: Medium roast

Processing Method: Washed

Varieties: Arusha, Catimor, Caturra

Estate: Kimel Estate

About Peaberry

Now let me introduce PB, the full name Peaberry, which we commonly call round beans. Typically, one coffee fruit contains two seeds - these are the common coffee beans we see, with one curved side and one flat side, similar to peanut shape. We call these flat beans. Peaberries, however, occur when a coffee fruit contains only one coffee bean, with an oval shape. They account for a very small proportion of the entire coffee tree's fruit. Peaberries are selected one by one by hand, ensuring overall quality, so it's no surprise they taste good.

Papua New Guinea's coffee production is not particularly high, and its coffee beans are all carefully processed washed Arabica beans. Generally, washed-processed coffee beans are full of bright fruit notes but without strong acidity. Their characteristics include silk-like smooth mouthfeel and wonderful aromas, moderate acidity, making them a 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 fragrant mouthfeel.

Papua New Guinea is an island nation in Oceania. In Malay, "Papua" means "curly hair." It is said that in 1545, explorer Retes reached the island and found that most islanders had curly hair, calling it the "island of curly-haired people," hence this name, which has been passed down to this day. Papua New Guinea is located east of Indonesia, featuring a standard island-type climate between the equator and 10° south latitude. With tropical rainforests, volcanic rock, and plateau terrain at altitudes ranging from 1200-2500 meters, it's a paradise for coffee cultivation.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473