Papua New Guinea Kindeng Natural

Bag Size: 250 g

Origin: Western Highlands, Papua New Guinea

Producer: Approx. 1,500 smallholder farmers

Altitude: 1,520–1,770 masl

Variety: Arusha, Bourbon, Typica

Process: Natural

Tasting Notes: Dark Chocolate, Tropical Fruit, Rum Roast

Date: 16 September 2026

Roasted for: Omni

Deep, fruity and beautifully comforting. Kindeng starts with the richness of dark chocolate before opening into ripe tropical fruit and a warm, almost boozy rum-like sweetness.

There’s something wonderfully familiar about the cup despite its unusual origin - full-bodied and generous, with just enough fruitiness to lift its deeper, sweeter character. A coffee that feels immediately inviting, whether you brew it as a rich filter or a bold, fruit-forward espresso.

Roaster’s Description

Coffee production in Papua New Guinea is quite distinctive. While larger estates and plantations exist, much of the country’s coffee is grown by smallholder farmers on plots of around 1–2 hectares, locally known as “gardens.” Here, coffee grows alongside other crops intended for the family or local community.

This lot comes through the Kindeng Dry Mill and brings together cherries from approximately 1,500 smallholder farmers in the Kindeng and Arufa areas.

Once received at the mill, the cherries are carefully processed and dried on raised beds and canvases for an average of around one month. Throughout the drying process, they are turned several times each day to encourage even drying and consistent moisture across the lot. The result is a distinctive natural coffee with a rich, generous profile: dark chocolate, tropical fruit and the warming sweetness of rum.

Brew It Right

All coffees are sold exclusively as whole beans.

Grinding just before brewing preserves aromatics, structure, and clarity in the cup. For that reason, JONNY does not offer pre-ground coffee.

If you don’t yet own a grinder, consider this your sign. A proper grinder will elevate your coffee more than almost any other tool. (You’ll find a curated selection of hand grinders here.)

In the meantime, make friends with your local barista and ask them to grind the beans for your preferred brew method. They’ll understand.

Freshness, With Intention

Every coffee lists its roast date. I am committed to offering beans at their optimal drinking window. Freshly roasted coffee needs time to rest:

• Filter coffee is typically best starting 7 days after roast.

• Espresso benefits from 10–14 days of rest for balance and stability.

Coffee remains vibrant for several months when stored properly, but for peak clarity and sweetness, I recommend enjoying it within 4 months of the roast date. To maintain high standards:

• Coffees that reach 6 weeks from roast are offered at a reduced price.

• Coffees that reach 12 weeks from roast are removed from inventory.

This ensures that what arrives at your door reflects the level of quality I stand behind.

Coffee Orders

All coffee sales are final. Due to the perishable nature of roasted coffee, returns and refunds are not accepted.

That said, if there is a mistake with your order or your coffee arrives damaged, please email ciao@jonnyroma.com with:

• Your order number

• A brief description of the issue

• Clear photos of the package and product

Any issue will be reviewed carefully and handled as quickly as possible.