The "sweet and sour" flavor of Kunjin coffee from Wahgi Valley WikiValley, Papua New Guinea.

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Flavor Introduction

Want to feel coffee liquid entrance "sweet and sour shock" first choice_"like syrup sweet, with cherry, raisin, chocolate flavor, taste thick and full of fruit acid flavor."

Papua New Guinea & Kunjin

This coffee is the most unique Papua New Guinea coffee currently on the market. Kunjin is a centralised farm that specializes in buying coffee fruit from small coffee farmers in the highlands. Through a unified green bean processing and drying process, the processing plant is able to control the quality of the green beans during processing-daily batches are cup-tested and divided to select the few batches that traders want to buy, and then processed independently.

Papua New Guinea is a diverse country with more than 800 languages spoken. Most of Papua New Guinea's highland tribes had no contact with the West until the 1930s, when knowledge of Papua New Guinea was limited. Now Papua New Guinea is caught between Western cultural influences and local traditions.

Commercial coffee production began in Papua New Guinea in the 1920s with the introduction of the Jamaica Tibica variety Blue Mountain Coffee. At this time, most coffee was grown on 18 large farms. There are still large plantations in Papua New Guinea, but they account for only 15% of coffee production; most coffee production now comes from small-scale coffee farmers who grow coffee on small farms known locally as coffee gardens. A small-scale coffee farmer is a full-time farmer (farming for a living), but the crop they grow contains coffee, and there is no concept of a full-time coffee farmer locally. In each garden (farm), there may be only a few coffee trees, there may be hundreds, and each coffee farmer sends 25- 65 kg of coffee to the processing plant.

Kunjin coffee comes from small coffee farmers located at an altitude of 1,400 - 1,800 meters in the Wahgi Valley of the Western Highlands, not far from the big city of Mount Hagen. The green beans are processed at a leased John Gordon old washing plant located on a large farm. Owning a treatment plant or building in Papua New Guinea can be risky. It takes years to build trust with local tribes. Even if both sides reach an agreement, there is still a risk that the cooperation will break down. After all, local tribes can change their minds at any time when they find it profitable to operate a treatment plant. Papua New Guinea remains attractive as a coffee-producing country because its culture and society are exotic to the outside world.

Coffee taste "sour shock" preferred-"as sweet as syrup, with cherry, raisin, chocolate flavor, taste thick and full of fruit acid flavor."

described

Papua New Guinea Wikipedia Kunjin washed beans

Origin: Papua New Guinea

Region: Western Highlands, Wiki Valley

Farm: Multiple small coffee farmers

Coffee varieties: Arusha, Blue Mountain, San Ramon

Altitude: 1400--1800 m

Green bean treatment method: washing and sending to central drying plant