Country Papua New Guinea Region Wahgi Valley, Western Highlands Producer Smallholders Altitude 1400-1800 masl Varieties Arusha, Typica, Bourbon Processing Washed/24hr Ferment Drying Patio/Tarpaulin Sometimes you find something that just makes sense, and everything is right with the world. Since 2013, Kunjin has been that something for us. As our longest continuous buying relationship, it is hard to express how much this coffee means to our lineup and our community. The level of consistency and quality these farmers provide has resulted in Kunjin being one of our only staple year-round single origin offerings. Mills in the Wahgi Valley region purchase cherries from smallholder farmers, who each have approximately 1.5 hectares of land with around 2,500 trees per hectare. To create the delicious flavors you taste in each cup of Kunjin, cherries are sorted, depulped, dry fermented for 24 hours, washed, and dried on tarpaulins for three to six days. We would like to extend a huge thanks to our community for their incredible support and love of this coffee, allowing us to increase our purchasing volume year over year.

Country Papua New Guinea Region Wahgi Valley, Western Highlands Producer Smallholders Altitude 1400-1800 masl Varieties Arusha, Typica, Bourbon Processing Washed/24hr Ferment Drying Patio/Tarpaulin Sometimes you find something that just makes sense, and everything is right with the world. Since 2013, Kunjin has been that something for us. As our longest continuous buying relationship, it is hard to express how much this coffee means to our lineup and our community. The level of consistency and quality these farmers provide has resulted in Kunjin being one of our only staple year-round single origin offerings. Mills in the Wahgi Valley region purchase cherries from smallholder farmers, who each have approximately 1.5 hectares of land with around 2,500 trees per hectare. To create the delicious flavors you taste in each cup of Kunjin, cherries are sorted, depulped, dry fermented for 24 hours, washed, and dried on tarpaulins for three to six days. We would like to extend a huge thanks to our community for their incredible support and love of this coffee, allowing us to increase our purchasing volume year over year.