Sloane

Sloane Papua New Guinea Kindeng Coffee Beans

In the contemporary global coffee industry, Papua New Guinea is quite unique in both the way coffee is farmed and exported from the country. Less than 10% of the population has access to or uses the internet for communication and there are approximately 55 telephones (both landline and mobile) per 100 people.
This coffee comes from the Kindeng Dry Mill, located in the Jikawa Province of Papua New Guinea. The average farm size of producers in this area is approximately 1-2 hectares and the soil is generally sandy loam and clay loam.
Naturally processed coffees from Papua New Guinea are quite rare. Only the ripest cherries are used when it comes to this process, as the drying time required for these coffees is extensive. After harvesting, the cherries are hand sorted and placed on raised beds for an average of 3-4 weeks to fully dry. During this time, the cherries are manually turned regularly to ensure even moisture content throughout the batch. The complex flavour profile of this premium lot surprises you with a sweetness of berries, raisins, molasses, milk chocolate.

Brewing recommendation

OMNI roast - perfectly balanced for any brewing method.

About the producer

SLOANE is defined by excellence, knowledge and passion. The lots we choose to offer you must meet high standards of green bean quality, clean and correct processing, cup complexity and positive impact in the local farming communities. Therefore, we rely heavily on our network of organic traders and farmers, with whom we have developed strong partnerships, spending and investing a lot of time, trust and mutual respect. This is how we stay connected to the forefront of coffee experimentation and development and why most of our offer is composed of lots that truly excite us.

Our roasting style focuses on the coffee lot, not the brewing style.

We focus on achieving the best possible roast profile for each coffee, taking into account all the variables of the lot, so that its unique flavour profile shines through.

Coffee is an organic product and varies greatly depending on growing region, varietal, altitude and processing. That is why you will find all this information listed on each of our bags and why each lot from each crop is unique and almost unrepeatable.

The flavour notes listed on the bag are the strongest characteristics we have noticed across a multitude of brewing methods, but will vary greatly depending on your grinder, the mineral composition of your water and the recipe you use. We strongly encourage you to explore and discover how each coffee can in your own extractions and use our flavour notes as a guide. Acidity is normal and desirable in coffee, as it is the seed of a fruit, bitterness is not. High quality, carefully roasted, well extracted coffee is always naturally sweet and does not need additional sweeteners.

The flavours in roasted coffee can continue to develop for up to 30 days after roasting, so be aware that peak flavour is not immediately after roasting. If stored in the original resealable packaging or in airtight containers in a cool, dry, dark place, it will remain at its peak potential for up to 4 months after roasting if sealed and 2 weeks if opened. Coffee is safe to drink well past 12 months from the roast date, but will taste like a sad memory of the coffee it once was.

Storage conditions

Keep the coffee in the original resealable bag, in a cool, dry place.