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Blue Bloom
Bourbon/Natural
Kinmuga – Papua New Guinea
1530 – 1830 MASL
Tasting notes:
Persimmon · Hibiscus
Pear · Peach · Lemon
Modern
Classic
Light
Dark
$24.99 USD
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Papua New Guinea’s coffee story is one of wild beauty and untamed potential. Grown in the remote, mountainous Highlands—where roads are few and traditions run deep—coffee here is largely the work of smallholder farmers cultivating heirloom varieties on ancestral land. The country’s isolation has preserved a genetic purity rarely found elsewhere, with Typica-based cultivars thriving under the canopy of dense rainforest, volcanic soils, and cool, misty air.
The terroir is as dramatic as the cup it yields. Steep slopes, high altitudes, and rich organic matter create conditions for slow cherry development, resulting in coffees with round tropical sweetness, deep molasses undertones, and a sparkling acidity that surprises. Washed or naturally processed, Papua New Guinea’s coffees often carry notes of guava, cocoa, and spice—an unexpected combination that speaks to the country’s raw, elemental landscape.
While infrastructure remains a challenge, new efforts in traceability, microlot separation, and farmer education are beginning to unlock the region’s full potential. Papua New Guinea may still be off the beaten path—but in the cup, it offers a wild, vivid clarity that’s anything but forgotten.
This lot is a Natural-processed Bourbon grown between 1,530–1,830 meters above sea level in the South Waghi Valley of Papua New Guinea. The high elevation and fertile volcanic soils – nurtured by an extinct volcano and the nutrient-rich Wara Tuman River – create a cool microclimate that slows the coffee cherries’ maturation, concentrating sugars and deepening complexity. Once harvested, the ripe cherries are sun-dried whole, allowing the fruit’s sugars to infuse the beans and coax out sweet, tangy layers during fermentation. The result is a syrupy, fruit-forward cup: persimmon and hibiscus notes open the profile with a honeyed sweetness and floral tang, pear and peach add lush, juicy depth at the core, and a streak of lemon brightens the finish with crisp acidity. The careful attention to slow drying and thorough sorting yields a remarkably clean natural profile – indulgently fruity yet balanced by clarity and lift, showcasing the best of PNG’s terroir and processing.
Kinmuga isn't just a farm—it's a community-driven initiative transforming Papua New Guinea's specialty coffee landscape. Located in the southern Waghi Valley, near the Wara Tuman River and shaded by an extinct volcano, the fertile fields are cultivated by smallholder families. This network was forged through a partnership with Benchmark Coffee Traders, aimed at empowering farmers through education, infrastructure, and market access. Rather than one-off aid, Kinmuga’s approach emphasizes long-term collaboration. Farmers deliver ripened cherries to the Kindeng wet mill, where sustainable practices—like eco-friendly wastewater digestion—have been in place since 2018. This infrastructure supports consistent quality throughout processing, and farmers retain ownership and pride in each stage of production. What began as a promise to uplift lives has blossomed into a powerhouse of specialty coffee. Kinmuga growers—many producing export-grade lots for the first time—now deliver vibrant, high-scoring naturals that showcase both the region’s terroir and the power of intentional, community-led development.
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