About this coffee
Exodus takes its name from a journey out of the familiar and toward something greater. It comes from smallholders in the southern Waghi Valley of Papua New Guinea — the food bowl of PNG, fed by volcanic soil, an extinct volcano, and the Wara Tuman River.
Farmers deliver ripe cherry to the Kindeng wet mill for pulping and fermentation, then it travels to the Kagamuga dry mill in Hagen. Since 2018, Kindeng has run its wastewater through a digester instead of into the ground.
Our sourcing partner, Benchmark Coffee Traders, has funded textbooks for five elementary schools over six years, built a new school in 2023 serving 88 children, installed seven water tanks in the Highlands where clean water is not a given, and funded reusable hygiene products and menstrual health education for 580 women through a partnership with QueenPads — a long journey, and worth taking.
How this coffee changes with roast
Exodus gets sweeter and rounder the further you take the roast. We roast it dark.
At lighter roasts the cup opens with ripe pear, green grape and a hint of lime, held up by a soft honeyed sweetness and a delicate chocolate undertone. At medium the pear turns rounder and more caramelized, brown sugar and praline come in, and bittersweet chocolate takes a bigger role. Dark, and in espresso, the sweetness runs warmer and richer: brown sugar, toasted nuts, a little spice, and a bittersweet chocolate finish that lingers.
- Origin
- Papua New Guinea, Southern Waghi Valley
- Producer
- Kinmuga smallholders
- Elevation
- 1,530–1,830 MASL
- Process
- Washed
- Cultivar
- Bourbon, Typica, Blue Mountain & Arusha
- Roast
- Dark