not another sunday
  • cafesthe global directory
  • roastersevery indie roaster
  • coffeesevery bean, by origin + flavour
  • fresh off the roastthe doors that just opened
  • unusual cafescat cafes, caves, the weird + wonderful
  • in personthe editor's visits
  • best ofcurated city guides
  • wholesalefor cafés buying beans
  • green coffeeimporters, exporters + cooperatives
  • equipmentespresso machines + grinders
  • hand brewdrippers, presses, kettles
  • softwarethe saas stack
  • manufacturersevery brand indexed
  • suppliersgreen sourcing + packaging
  • partner with usfor brands
  • journallong-form editorial
  • blogguides + explainers
  • eventsfestivals + tastings
  • festivalsthe perennial brands
  • championshipswcc, brewers, latte art
  • starting outthe playbook
  • opening a cafereal costs, real timeline
  • starting a roasterymachine selection, sourcing, economics
  • coffee schoolsbarista + roasting training worldwide
  • all tools
  • find my brewmatch a method to your taste
  • coffee quizyour barista personality
  • brew ratiothe calculator
  • caffeine calcby drink + body
  • flavour wheelthe coffee taster's map
  • brand name generatorname your cafe or roastery
  • tasseographyread your grounds
joinfor business
the sunday dispatch

if coffee is your sunday, you'll want what we send.

every sunday morning, one email. the openings, the closures, the championships worth watching. five minutes you'll be glad you spent.

one email a week. unsubscribe whenever.

not another sunday

every great cafe gets found on a sunday.

directory

  • cafes
  • roasters
  • fresh off the roast
  • equipment
  • hand brew
  • manufacturers
  • software
  • roasting machines
  • in person
  • best of
  • wholesale
  • green coffee
  • suppliers
  • packaging

discover

  • events
  • festivals
  • championships
  • journal
  • blog
  • tools

learn

  • starting out
  • opening a cafe
  • starting a roastery
  • coffee schools

for brands

  • claim your listing
  • pricing
  • wholesale featured
  • partner with us
  • nri score
  • about
  • press + brand
  • contact
privacy policyterms of servicecookie policy

caffeinated by gk

do not follow
homeroastersthe coffee roasterpapua new guinea – kimel (r.t.o)
papua new guinea –  kimel (r.t.o), papua new guinea coffee from the coffee roaster

papua new guinea coffee

PAPUA NEW GUINEA – Kimel (R.T.O)

by the coffee roaster · brisbane, australia

expect mushroom-savoury. this is papua new guinea – kimel (r.t.o), a washed papua new guinea from the coffee roaster.

mushroom-savoury
A$60buy from the coffee roaster

the bean

origin
papua new guinea
region
western highlands
process
washed
varietal
bourbon, typica
status
in stock
the kimel from papua new guinea's western highlands is a washed bourbon and typica blend processed through a rto (river-traded organisation) network. washed processing strips the cherry cleanly, letting the bean's natural character come through, which here leans distinctly savoury and mushroom-forward rather than fruity or sweet. it suits drinkers who prefer earthy, umami-driven cups over brighter, acidic profiles. brew it as a filter, keeping water temperature around 92-94°c and a medium-coarse grind to highlight the savoury depth without tipping into bitterness. espresso is possible but the unusual flavour profile rewards slower, more controlled extraction methods.

common questions

What does PAPUA NEW GUINEA – Kimel (R.T.O) taste like?

this coffee is mushroom-forward and savoury, making it a genuinely unusual cup that sits at the earthy, umami end of the flavour spectrum rather than the fruity or floral end. it suits drinkers who actively enjoy savoury, deeply grounded flavours in their coffee.

How is PAPUA NEW GUINEA – Kimel (R.T.O) grown and processed?

the coffee is grown in papua new guinea's western highlands using bourbon and typica varietals, both known for clean, classic cup character. it is washed processed, meaning the fruit is removed before drying, which produces a cleaner, more defined expression of the bean's natural flavour.

How should I brew PAPUA NEW GUINEA – Kimel (R.T.O)?

filter brewing methods such as pour over or french press suit this coffee well, giving the savoury, mushroom-driven notes space to develop without over-extraction. keep water around 92-94°c and use a medium-coarse grind for a balanced, controlled result.

about the coffee roaster

all coffee from the coffee roaster

brisbane, australia

keep reading, keep tasting.

the directory is yours to explore, and the passport is free.

join free

save the spots you find. build your coffee passport. follow roasters you rate.

go

browse cafes

filter by city, brew method, vibe, and nri score. 129,000+ indie cafes.

go

best of, city by city

curated guides to every major coffee city, ranked by merit, no paid placement.

go

find my brew

describe what you're craving, our ai matches you to the right cup.

go