We taste: melon, pear, cola

Region: Western Highlands
Processing Method: Washed
Elevation: 1,600–1,850 msl
Varieties: Arusha, Bourbon, Typica

We love to offer coffees from Indonesia, specifically Papua New Guinea, as often as we can because of their unique, yet crowd-pleasing flavors, mild acidity, and heavy body.

This specific coffee comes to us from the Kenta Mill which is named after the community and village where it is located, about 4 hours away from Goroka town. The mill is a relatively new addition, built in 2011 and equipped with two four-disc depulpers and newly constructed fermentation tanks, where coffee is fermented for two days or more before being fully washed. The mill is located at 1,600 meters, but the farmers in the area live and grow coffee all the way up to 1,850 meters, some of the highest elevations in the region.

Local producers deliver coffee in cherry and blended with coffee grown on the plantation land. The majority of the coffee in this area is Bourbon, Typica, and Arusha. The coffee is separated into day lots and kept separate throughout the processing and drying. The coffee is depulped the same day it's delivered, and fermented for 48 hours or more before being washed. It is dried on tarpaulins that are spread on a grassy field near the wet mill; it's tended by local women, who rake and rotate the coffee as it dries, over a period of 6–9 days.

In the cup, this earthy, herbaceous coffee is balanced with a pleasant, mellow acidity that reminds us of cola, honeydew melon and pear. It has a creamy, syrupy body and holds up well in milk.