Craig and New Guinea Highland's David Hannon at NGH's mill in Goroka.
One of New Guinea Highland's mills in Goroka.
Public market in Goroka
Craig with Kiam's Bob Hargreaves and NGH's David Hannon
Kiam's wet mill
Parchment drying at Kiam
Craig with Kiam's Bob Hargreaves
Coffee pickers at Kiam
Black leaf must. One of few issues farmers must deal with growing coffee in the Western Highlands
Craig & David Hannon
Bill from Kigabah East with Craig & David
Kigabah East's wet mill
New plot ready for planting at Kigabah East
Bill from Kigabah East
Dry mill at Kigabah East
Patrick from Kiam with David & Craig at Patrick's roastery Banz Kofi in Mt. Hagen
Patrick's sweet ol' L12
Craig, Patrick & David at Banz Kofi
Unfortunate disagreement between a Land Cruiser & a sinkhole on the road from Goroka to Mt Hagen
View of (Simbu) Chimbu from mountain range between Western Highlands & Chimbu provinces
Another New Guinea Highlands dry mill in Goroka.
Bobby the mill manager with Craig
Break time at the mill
David with dry mill employees
Goroka Coffee Roasters
Ian from Goroka Coffee Roasters
Goroka Coffee Roasters cool ol' UG22
David with Ian and Craig in front of Goroka Coffee Roasters 1911 coal-fired Probat. Ian said it was aboard a steam ship for years to roast coffee for the crew
Preparing for a traditional "mumu" feast. A fire is built in a depression in the ground on top of large, dense river rocks.
Then once the wood burns down, it's removed, and a nest of banana leaves and herbs is built inside a wall of sticks around the hot stones.
The food that takes the longest to cook is placed in first. Here are potatoes, carrots, yams and plantains.
Next goes the chicken. The sticks are fragrant, and the herbs contain curry leaf; very pungent and resinous.
pork chops & salt
The top of the mound is covered with banana leaves and coffee bags, and a hole is cut in the top.
Water is poured through the hole, then trickles down to the hot stones and steams up the mumu.
Once the mumu master makes the call, the bags and greens are removed.
Bit by bit the food is removed. Looks like there was some pumpkin in there, too.
Ready to serve! All of the food had a very smokey, mineral flavor. David said it's because the steam carries minerals up from the stones and ground beneath.
Cupping at NGH
Craig's making this guy nervous.
PNG's green coffee defect standards. Some similarities to SCAA's, but many differences.