Baroida Papua New Guinea
Ben Colbran pioneered coffee growing in the Eastern Highlands when he moved from New Zealand to PNG in 1963 with his family and purchased a farm of around 242 hectares.
He started with vegetables and fruit.
He slowly saved enough money to set up a sawmill, which he saw as a better means of generating funds for his new coffee farm – which had been the dream all along.
Since then he has been producing excellent coffees.
During harvest, meticulous separation for quality control helps maintain the high quality of the estate’s coffee.
After careful sorting, cherry is pulped on disk pulpers.
Then, it dry-ferments in vats for approximately 36 hours.
Water is pumped into the vats in a circular motion to naturally agitate the coffee and remove any remaining mucilage.
Coffee is then sundried on tarps, where it is turned regularly to ensure even drying.