Papua New Guinea | Kay Farm | Typica / Arusha / Bourbon Washed
Upcoming Roast / 1000g
$58.00 AUD
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10+ In stock
Papua New Guinea | Kay Farm | Typica / Arusha / Bourbon Washed
$58.00 AUD
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Pickup availability
80 Somersby Falls RD, Somersby NSW
Pickup unavailable today. Ready after next roast date.
Buy more, save more
| Quantity | Per bag | You save |
|---|---|---|
| Buy 1 | $58.00 AUD | |
| Buy 2+ | $55.10 AUD | 5% off |
| Buy 4+ | $53.36 AUD | 8% off |
| Buy 8+ | $46.40 AUD | 20% off |
Discount applies automatically at checkout — mix & match any espresso roast.
This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.
When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.
If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.
Origin and Sourcing
Varietal:
Typica, Arusha, Bourbon
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Typica is one of the oldest and most genetically pure Arabica varietals, originating in Ethiopia and spreading globally via Yemen. It forms the genetic backbone of many modern varieties. Known for its balanced cup, it offers a clean sweetness, medium body, and mild acidity. However, it’s highly susceptible to disease and has low yield, which limits its commercial viability in large-scale farming.
Coming soon
A natural mutation of Typica discovered on Bourbon Island (now Réunion), Bourbon is prized for its complex acidity, caramel sweetness, and rich body. It has slightly higher yields than Typica but remains disease-prone. It’s widely cultivated in Latin America and has produced several important offspring varietals like Caturra and Mundo Novo.
Processing Method:
Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Producer:
Anis Kay
Farm:
Anis Kay Farm
Region / Area:
Jiwaka
Altitude:
1600–1800 MASL
Soil:
Volcanic
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Coffee cultivation relies on diverse soil types that shape plant health, growth, and flavor profiles. Volcanic soils (Andosols) are prized for their sandy, loose texture, enabling deep root penetration and rapid growth, while rich minerals like phosphorus and potassium enhance water retention and reduce erosion. This leads to vibrant, complex cups with clean acidity, as in Ethiopian or Guatemalan coffees. Volcanic ash offers superior drainage and nutrients for bright, nuanced flavors, and black/basaltic soils, seen in Kona, Hawaii, yield fertile, mineral-rich grounds for balanced, floral notes.
Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.
Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.
Harvest Period:
April – September 2025
Sourcing Partner:
Coficom
Coffee Storage:
Standard Warehouse Storage
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This coffee is stored in standard warehousing palletised under ambient conditions. Usually these coffees are in GrainPro bags to keep out moisture and protect beans. Suited for high-volume blends and economical Single Origins, frequent rotation ensures freshness.
Roast Details
Roast Style:
Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level:
Medium
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
14.0%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
Internal Agtron:
81
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This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.
External Agtron:
65
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
Agtron Spread:
16
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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.
Roasted On Machine:
Roest P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.
What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.
Taste Profile
Tasting Notes:
Mandarin, silky Zokoko chocolate, lovely balance
Cupping Score:
82.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk?
Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Papua New Guinea | Kay Farm | Typica / Arusha / Bourbon Washed - When is peak flavour?
Medium Roast - Roasted on Roest P3000
About the producer
Anis Kay, Jiwaka PNG
Anis Kay has worked in the coffee industry since the mid 1980’s. He first began working on plantations as a young man straight out of school. He then worked with a single coffee exporter in factories and in office operations until starting up his own mill in the early 2000’s.
Anis’s farm is in the mountainous Jiwaka region, an area with good volcanic soils, good rainfall and an average temperature of 16º to 24ºC. Most of the coffee grown by Anis is under shade, the slow ripening and maturing adding to the amazing flavour of his coffee. Anis is extremely methodical in his process and has been producing a good consistent quality over these past few years. His coffee is processed at the Minji Wet Mill and then graded and packed for export by our Volcafe sister company in Goroka.
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About Typica, Arusha, Bourbon
Typica is one of the oldest and most historically important Arabica coffee varieties. Its journey can be traced from Ethiopia through Yemen, India and Indonesia before it spread throughout the Americas during the 18th century. Many of today’s recognised coffee varieties descend from the wider Typica family, making it one of the foundational varieties of modern specialty coffee.
In the cup, Typica is prized for its clean, refined and elegant character. Depending on where it is grown and how it is processed, it may offer delicate florals, citrus, soft fruit, caramel-like sweetness and a smooth, balanced finish. The plants produce relatively small harvests and are vulnerable to disease, but their potential for exceptional cup quality keeps Typica highly valued by producers and coffee drinkers alike.
Arusha is a rare and intriguing Arabica variety most commonly associated with the slopes of Mount Meru in Tanzania and the highlands of Papua New Guinea. Its exact genetic origins remain uncertain, although it is often considered closely related to Typica or the old French Mission coffee varieties introduced throughout East Africa.
Arusha coffees are often admired for their clarity, natural sweetness and expressive flavour. Depending on the growing conditions and processing method, the cup may show floral aromas, bright citrus, stone fruit, berries or deeper dried-fruit sweetness. Its relative rarity and distinctive regional expressions make Arusha an exciting variety for anyone interested in exploring coffees beyond the more commonly grown cultivars.
Bourbon is one of the most celebrated Arabica coffee varieties and an important ancestor of many coffees grown today. It was carried from Yemen to the island of Bourbon, now known as La Réunion, by French missionaries in the early 1700s. From there, it eventually spread across Africa and the Americas, becoming particularly important throughout Latin America.
Bourbon is renowned for producing beautifully sweet, rounded and complex coffees. Its flavour can range from caramel, chocolate and brown sugar to ripe stone fruit, berries and gentle citrus, usually supported by a smooth body and balanced acidity. Like Typica, Bourbon plants are relatively low yielding and susceptible to major coffee diseases, but their outstanding cup potential has made them an enduring favourite among specialty coffee producers.
Coffee in PNG
Coffee production in Papua New Guinea (PNG) plays a vital role in the country’s economy and the livelihoods of thousands of smallholder farmers. Around 85–95% of the coffee is grown by small-scale producers, often on plots of land less than a hectare in size. The majority of PNG's coffee is of the Arabica variety, grown in the cool highlands at elevations between 1,200 and 2,000 metres, particularly in provinces like Eastern Highlands, Western Highlands, and Simbu. The fertile volcanic soil, high altitude, and distinct microclimates create ideal conditions for producing high-quality coffee with unique flavour profiles.
Despite its potential, the coffee industry in PNG faces several challenges, including poor infrastructure, limited access to agricultural support, and logistical difficulties in transporting coffee from remote farms to processing and export points. However, many initiatives—both local and international—have sought to improve quality and sustainability by investing in training, cooperative development, and better processing equipment. Coffees from PNG are often washed (wet processed) and are known for their bright acidity, floral and fruity notes, and tea-like body—qualities that have earned them a growing reputation in the specialty coffee market.