This coffee comes from the Kindeng Dry Mill in the Jikawa province, Waghi Valley, Western Highlands. The region's mountainous terrain, fertile soil, and regular rainfall make it ideal for coffee cultivation. For this coffee, farmers hand-pick the ripest cherries and take them to the mill, where they are hand-sorted and dried on raised beds for 3-4 weeks. They are rotated several times daily to ensure uniform moisture content. Then they are placed in bags and stored in a cool place to stabilize before being hulled, milled, and prepped for export. The result is a complex and crushable coffee with maraschino cherry, plum, brown sugar, and baker's chocolate flavors.