Papua New Guinea Peaberry KigabehPapua New Guinea
Earthiness, Citrus & Caramel
About the coffee
Our Kigabah Peaberry and AA come from the Kigabah Estate in Banz, in Papua New Guinea's Western Highlands. At altitudes up to 1,600 meters above sea level, and in nutrient-rich volcanic soil, coffee cherries are able to mature slowly, creating a dense bean and a complex flavor profile.
The Kigabah Estate was originally established in the 1960s by Australian farmers who were part of a development program run by the Australian government. By the 1980s, Papua New Guinea had achieved independence and reclaimed and returned land that had been taken from local farmers and tribesmen, resulting in numerous small parcels and coffee gardens.
Kigabah Estate is one of the few remaining large plots owned by non-indigenous people. In addition to producing some of the finest coffee in the region, the Kigabah Estate employs local communities and supports local schools and health centers.
Cupping notes (Kigabah PB): Caramel, milk chocolate, citrus, black tea.
Papua New Guinea is one of the least developed countries on the planet, home to tribes who have had limited contact with the ‘outside’ world, if at all. This has given it a reputation for somewhat wild frontier land. Politically, the country seems to perpetually border on melt down between rival groups. Formerly an Australian colony, Papua New Guinea’s economy continues to be heavily influenced by its large antipodean neighbour.
About the growers
Based in Simbu, Papua New Guinea's third largest coffee producing province. Kongo Coffee is Simbu's premier coffee company and have access to most of our farmer's annual coffee production.
‘Y’ grade : The bulk of coffee exports (abt. 65%) from Papua New Guinea are classified under this export grade, which is produced by village small-holders from the wilderness of the Western & Eastern Highlands heading south into the lower altitudes of Lae and Popondetta. The coffee has traditionally had a full bodied fruity character, making it an excellent base for blending.
Aroma: Savoury, sweet
Flavour: Pleasant earthiness, fruit, citrus, caramel
Body: Round, complex
Region: Banz, Western Highlands Province
Growing Altitude: 1,500–1,600 m.a.s.l
Arabica Variety: Typica, Arucia
Harvest Period: March–August
Milling Process: Washed, sun-dried
- Score: 85
Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.
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