Papua New Guinea — Jiwaka Province
Kinmuga Coffees
South Waghi Valley · A smallholder network, not a single estate
- Altitude
- 1,530–1,830 MASL
- Soil
- Sandy loam
- Shade Trees
- Albiza, Casuarina, Old-growth
- Varieties
- Typica, Arusha, Blue Mountain, Bourbon
- Crop Period
- May–September/October
- Process
- Washed & Natural
About the network
The food bowl of PNG.
Kinmuga isn’t a single estate — it’s a network of regional smallholders farming the southern Waghi Valley, bordering the Anglimp and Kindeng districts. The valley has been known as “the food bowl of PNG” for thousands of years.
Surrounded by an extinct volcano, the sandy loam soils here are exceptionally fertile. The network’s coffee plots all sit close to the Wara Tuman, a large river carrying nutrients down from the highest volcanic mountains.
Processing
From smallholder plot to dry mill.
Cherries are sold at the Kindeng wet mill, where they’re pulped, fermented, and processed to parchment. The parchment is then brought to the Kagamuga dry mill in Hagen for final preparation. The unique combination of the network’s smallholders, the surrounding environment, and the high-altitude tropical climate gives these coffees their specific cup characteristics.
Character in the cup
Two distinct lots.
Kinmuga Peaberry
Apple and pear, dried pineapple, chocolate, and honey.
Kinmuga Natural
Pear, persimmon, mango, peach, hibiscus, and lemon.
Checked at every stage
All grades are continuously sample-roasted and cupped at the network level, and again by our quality control team in Chicago — a final check during processing, before shipment, and upon arrival in America.
Interested in Kinmuga coffee?
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