Papua New Guinea | Kuta Mill Peaberry

High in the Waghi Valley, in Papua New Guinea's Western Highlands, the Kuta Coffee Mill sits on the Kuta Ridge somewhere between 1,550 and 1,585 meters. The mill operates through a collaboration between the Ulga and Kolga tribes — rivals for a long time, sharing a mill. The farmers who pick ripe and deliver consistently are paid more for it, driving quality and attention to detail. Smallholders bring their cherry up to the mill from farms across the highlands.

The varieties grown across these farms are Arusha, Blue Mountain, Bourbon, and Typica — old varieties that came to the highlands generations ago and stayed. This lot is a peaberry: one seed grown inside the cherry instead of two, often denser and more complex in the cup. Washed and graded A at the mill.

Sourced from the Waghi Valley in the Western Highlands of Papua New Guinea, this Kuta Mill Peaberry represents a distinct selection from the Kuta Coffee Mill. Grown at an elevation between 1550 and 1585 meters above sea level, these peaberries are processed using the washed method. To better understand how this technique influences the final cup profile, you can explore our guide on processing methods.

This specific lot is offered by Mudhouse Coffee Roasters, a roaster known for highlighting the unique characteristics of high-altitude origins. While washed coffees are generally celebrated for their clean acidity and refined clarity, the peaberry mutation—where a single round seed develops inside the coffee cherry instead of the usual two—often contributes to a more concentrated flavor density. As you evaluate the nuances of this Papua New Guinea selection, we encourage you to reference our flavor wheel to help identify and articulate the specific sensory attributes present in your brew.