A wet processed (washed) coffee, Kimel Estate is full-bodied with a medium bright acidity, and known for its intense aroma with hints of currant and chocolate – perhaps even forestry and herbal, and with a wild note in the cup.
The flavors and aromas of New Guinea Kimel are similar to a Jamaica Blue Mountain yet with a heavy body similar to an Indonesian coffee. New Guinea Kimel coffee plants are grown in the eastern highlands of Papua New Guinea from Jamaican cuttings.
The unique flavor profile has smoky, hickory background note reminiscent of better Jamaican coffees. Soft blackberry notes accompany smooth milk chocolate in the cup. This is an example of PNG coffee at its best.
Kimel Estate was originally founded by Australians but has since been sold to members of the Opais tribe. There are 432 producers and they live on the estate. The tribe has a team of agronomists to facilitate the highest quality products and only uses fresh waters from the Kimel River for processing.
Kimel Estate does not use artificial fertilizer or chemical sprays. Pest and disease control is done by hand without a chemical regime. Prunings from coffee and leaf-fall from the trees which shade it, together with the skin and pulp of freshly-processed crop provide a natural, nutrient-rich mulch. There is a family resemblance in the cup between PNG coffee and the Jamaican Blue Mountain from which seed it originated.
Regional Climatic Attributes:
Kimel Estate is a coffee plantation situated in the Wahgi Valley, in the Western Highlands Province of Papua New Guinea. Coffee is grown at an elevation of 1500 masl / (4,921 ft) to 1600 masl / (5,249 ft) and they are all Arabica, concentrating on the Typica varieties which originate from the seeds introduced to Papua New Guinea from Jamaica Blue Mountain Typica rootstock.
The average temperature is around 21°C (70°F), and range between a daily average high of 28° C (80 °F), and a daily average low of 12°C (60 °F). The average rainfall is about 2,638 mm / (104 in) per year. The wet season is from October to April. The dry season is from May to September.
The main crop is harvested from May to September. All growing and processing practices follow a system which has been thoroughly proven over many years, and insists on the highest standards and quality at every stage.
Kimel Estate coffee undergoes a rigorous wet factory process. Quality control begins in the field; coffee cherries are hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid development within the cherry. The selected cherries are then pulped on the day of picking.
A fermentation process follows, which entails a period of three days broken every 24 hours by washing – but unlike other washed processed coffees, the Kimel Estate process follows this by total immersion in water for a further day, which creates a unique flavor profile. The coffee is then sun-dried to further enhance flavor. Careful conditioning, hulling, grading and hand sorting follows. The grading system in PNG is a semi-complex system following not simply screen size, but also color, shape, defects, aroma, and cup quality.
Characteristics of Papua New Guinea Coffee:
- Aroma: Currant, Chocolate
- Acidity: Medium, Bright
- Body: Full-bodied
- Flavor: Blackberry, Dark Chocolate, Molasses
- After Taste: Sweet-toned, balanced finish
Coffee cultivation in Papua New Guinea began with seeds imported from Jamaica’s renowned Blue Mountain region in 1937. This heritage is not lost in today’s Papua New Guinea coffees, which have flavor profiles that still exhibit similarities to the older style Jamaica Blue Mountain coffee.
Coffee plant varietals grown in New Guinea include Blue Mountain (Coffea Arabica var. blue mountain), Catimor (Coffea arabica var. catimor), Caturra (Coffea arabica var. caturra) and Mundo Novo (Coffea arabica hybrid mundo novo).