Kiam Mill is very selective, only purchasing ripe ‘picked on the day’ cherry. All the cherry is pulped, washed, soaked and sun dried to 11 percent moisture content. The coffee is then stored as parchment for transportation to a processing mill in Goroka, approximately 120 miles away in the Eastern Highlands Province, where it’s hulled for shipment. To preserve quality, the coffee stays in the highlands — where it’s far less humid — and is transported another 200 miles by road to the port city of Lae, only just in time to meet the vessel.
This community lot comes from producer Paul Pora of the Jiwaka Province. Paul holds a degrees in Agriculture and Agricultural Breeding. Before becoming a producer himself, he worked with the Coffee Research Institute, in Papua New Guinea.
This product hasn't received any reviews yet. Be the first to review this product!