Clean and sweet. Fig, orange and fudge with a dark brown sugar finish.
Kunjin represents a little diversion for us. We've not had many Asia-Pacific coffees since Crankhouse was started and this is because historically these coffees have been poorly processed, which usually leads to unbalanced cups lacking clarity. Papua New Guinea’s Western Highlands are not immune to these challenges. There are over 800 distinct languages spoken by the country’s immense diversity of indigenous tribes, many of which had no interaction with the western world until the 1930’s. Still today, the majority of the nation’s coffee production is done by smallholder farmers, each owning anywhere from just a couple to a couple hundred trees. These small scale operations then sell to mills, which still operate in much the same way as when they were founded as commodity plantations in the 1920’s.
Kunjin is able to improve quality by purchasing cherry from select farmers in the Waghi Valley. They lease a mill on one of the original 15 plantations called Ulya. At this mill they maintain complete control through milling. Days lots are cupped and micro lot level selections are isolated for separate processing.
We were surprised by the clarity and sweetness of this coffee when the sample appeared on our cupping table.
At the Ulya mill, coffees are purchased and sorted in cherry, depulped, fermented for 24 hours in tanks without water, then dried on tarpaulins for three to six days. Coffee is sent to the Kagamuga dry mill in Mount Hagen for hulling and final sorting for export.