Made up of Typica and Bourbon, two of the oldest varietals, Kindeng is in the Highlands of PNG. Kindeng Mill purchases this from around 1500 small lot holders. Coffee here takes about a month to dry on raised drying beds.

This lot is easily the best PNG we have had, boasting a winey Mouthfeel, Flavors of Blackberries, Muscat Grapes and Black Plum Tartaric Acidity. Natural Processing gives it a boozt finish and complex sugar sweetness.