Light roast, natural process. This delicious and interesting coffee was grown in Jikawa province in Papua New Guinea, and processed at Kindeng Dry Mill. Here the coffee is carefully dried for about a month, being turned daily to encourage uniformity and to deal with the humidity in this tropical climate. The high elevation and loamy, volcanic soil lends well to a high quality crop. Although this is very different from what you might taste in, say, an Ethiopian natural, there is plenty of fruit-forward notes that anyone who likes Ethiopian coffees will love.
 
12oz - 340g
Note: This coffee is whole-bean. We feel this is the best option to preserve freshness, flavor, and aroma. If you need your coffee ground, please choose a grind level option and we'll be happy to grind it accordingly.