Waghi Valley is a growing region in the Western Highlands. The mill processing this coffee is called Kunjin, and it processes and blends the coffee brought in from small farmers in the immediate surrounding area. With that said, the coffee offerings are hit and miss, but this one really caught my attention -- my favorite Papua New Guinea of the 2015-2016 crop thus far even though we usually have better luck with Eastern Highlands coffees. It does not have organic certification, but Papua New Guinea is organic by law, so certification is not necessary on coffee from here.
The beans are largely made up of Blue Mountain varietal, but also some lesser known Arusha and San Ramon mixed in. It is grown at 4,000+ feet above sea level. It is not sorted by bean size, but that's not always a bad thing. It can allow for a very slight variation in roast level within the beans, which makes for a more interesting mug of coffee. It doesn't always work, but with New Guinea coffees, it generally does, and with this one in particular, I wouldn't worry about it in the least.
I love this one as a light roast -- get through the first cracks, but don't take it too much beyond that. This bean is complex in taste, juicy, sweet, a little bit buttery, and has exotic fruity notes. I would describe it as mango with brown sugar sprinkled on it, and then a hint of pineapple. If you get it too light you'll get some undeveloped flavors that are grassy or vegetable tastes, so give it a few degrees darker next time. If you get it too dark, you lose the sweetness, so if you're not getting the brown sugar and sweet fruits, nudge it a little lighter. December 2015 USA arrival
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