|Origin||Papua New Guinea|
|Region||Wahgi Valley, Western Highlands|
|Varietal||Arusha, Bourbon, Typica|
Mills in this region of the Wahgi Valley purchase cherry from smallholder farmers who each has about 1.5 hectares of land, growing about 2,500 trees per hectare. Through the centralized milling and drying, our partners on the ground control quality at the processing level: Day lots are cupped and separated to build our containers, and lots that are micro-lot-worthy are processed separately.
Cherries are bought and sorted, then de-pulped and fermented dry for 24 hours. They are washed and dried on tarpaulins for three to six days.
The majority of coffee production comes from smallholder farmers, each with around 1–2 hectares called “gardens” in which they grow small amounts of coffee as well as whatever else a family or community might need for use or sale. Less than 3 percent of the country is used for commercial agriculture, and forest makes up more than 63 percent of Papua New Guinea’s landscape.
Cultural differences and conflict are partially responsible for the logistical difficulties of sourcing from PNG: The country’s many indigenous populations are often very distinct from one another in terms of custom and language, and individual communities might comprise only a few hundred people, making communication and the cultural sensitivity required to do business here more difficult than in other coffee-growing regions. Less than 10 percent of the population is connected to or uses the Internet for communications, and there are roughly 55 telephones (both fixed-line and cellular) for every 100 people—another impediment when operating within a very digital contemporary global coffee industry.