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Papua New Guinea Kimel A

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Deep bluish large uniformly sized beans.  I roast it quickly and gently to a light 397 degrees, where its out of the 1st cracks by maybe 30 seconds, but nowhere near the 2nds.  This gives it the full-mouthfeel buttery character that I associate with fine New Guinea coffee. A really nice lingering aftertaste, sweetness with hints of cocoa and marshamallow, no earthiness, and very little acidity. There are less distinct undertones here than with some New Guineas. While the sweet smooth flavor is there, it’s hard to pick out anything distinct.   Aftertaste is clean.  The reason New Guinea tastes so different from other Indonesaian coffees is that most PNG coffees are of the Jamaica Blue Mountain varietal, The Kimel Estate also uses trees transplanted from Tanzania, Colombia, and others, but it still results in a fancy coffee experience.  I do not recommend taking it even barely into 2nd cracks, as unpleasant burnt flavors quickly show up in this coffee.  We had the larger Kimel AA beans and the Kimel Peaberry beans in late 2014 and early 2015, and admittedly those were nicer yet, but this is a decent coffee by all means -- and especially at this price.  

As a light roast, it makes a fantastic blend, using a dark roasted Sumatra or a medium to dark roasted Guatemala for the other half.

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