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PAPUA NEW GUINEA: Kunjin - 100% Arabica
PAPUA NEW GUINEA: Kunjin - 100% Arabica
PAPUA NEW GUINEA: Kunjin - 100% Arabica
PAPUA NEW GUINEA: Kunjin - 100% Arabica
PAPUA NEW GUINEA: Kunjin - 100% Arabica

Speciality Coffee

PAPUA NEW GUINEA: Kunjin - 100% Arabica


  • OMG! We've only just gone and sourced our very first PNG. No not the "portable network graphics" kind you use to save your Abode images, we're talking Papua new Guinea, daddy-o.

    We roasted samples and loved this offering from the very, very Far East. It's well-balanced and has the cacao and savoury fruit notes you might associate with Central American coffees. And it's amazing how far some the countries we'd regard as undeveloped have come in coffee production thesedays.

    Why not add this to your collection and LMK...
    (LMFAO... IKR)

  • PAPUA NEW GUINEA: Kunjin - 100% Arabica - NEWLY ARRIVED

    Origin: Papua New Guinea
    Region: Kingdeng, Wahgi Valle
    Farm: Smallholder farmers
    Variety: Arusha, Bourbon, Typica
    Altitude: 1500 - 1800 masl
    Processing Method: Washed

    Cup Profile: Cacao, savoury fruit


    Kunjin, named after the region of Papua New Guinea, is the name of coffees processed at a centralized plantation mill called Kindeng, in the Kindeng region of the Western Highlands. The mill purchases cherries from smallholder farmers who each has about 1.5 hectares of land, growing about 2,500 trees per hectare. Through the centralized milling and drying, our partners on the ground control quality at the processing level: Day lots are cupped and separated to build our containers, and lots which are microlotworthy are processed separately.

    Coffee is processed in a leased, vintage John Gordon–brand wet mill in an old plantation left over from colonial times, as owning a mill or even property in PNG is risky: It takes years to establish a reputation of trust with the local tribes, and there is always risk of losing a deal or relationship over the perception of division of wealth. Cherries are bought and sorted, then depulped and fermented dry for 24 hours. They are washed and dried on tarpaulins for three to six days.

    To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60 or Softbrew.


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