Start with a big whiff of graham cracker crust. The full, round cup delivers flavors of chocolate, oats, almond, and porter beer. The finish lingers on a note of pipe tobacco.
Aroma: Graham cracker
Body: Full, round
Cup: Dry, chocolate, almond, oats, porter beer
Finish: Pipe tobacco
Roast Color: Medium
About this Coffee
GROWER: Kimel Plantation
REGION: Town of Banz, Western Highlands, Waghi Valley
ALTITUDE: 1,580 meters
PROCESS: Wet processed
VARIETY: Bourbon, (S795 & USDA 762) Typica, Catimor
HARVEST: March - April
SOIL: Sandy loam
Kimel plantation was first established in 1974 by an Australian, Bobby Gibbs. It is now owned by traditional landowners, the Opais being the main tribe. Although locally owned, the plantation is managed by expatriate personnel, appointed by the local directors with extensive experience in plantation management.
The plantation has a permanent workforce of 432 and they are housed on the estate in bush housing. The estate also provides schooling for the children and medical facilities for the workforce and their dependents. Clean running water has been made available to the estate workers by way of a community project financed by one of their overseas clients, and its implementation is overseen by the estate’s management. Since the estate is located along the Kimel River, from which it derived its name, it has access to good, clean water for the processing of its crop, which is a prerequisite along with sound husbandry and dedicated management to continually create quality coffees.
The estate’s management also implements some ecology-friendly policies with regard to environmental issues, such as the recycling of pulp which is returned to the fields as organic fertilizer, and the recycling of water used during the wet processing. The cultivation is conducted under shade trees, like albizias and gravilleas.