Tairora began as a collaborative project with Baroida Estate. The estate offers extensive outreach and technical support to their suppliers in order to secure the best cherry in the region. Tairora lots can be sold with full village and supplier traceability. Cherry is sourced from indigenous owners of surrounding coffee gardens. Each season the team inspects their regular suppliers and buy forward contracts of the best cherry in the regions. This ensures the best quality cherry is sold to them and the farmers can then choose to mill their own coffee to parchment.
The cherry coffee is sold to the Baroida wet mill collection point on a daily basis during harvest and the cherry is sorted and checked for quality and the growers are paid on the spot for their cherry. 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.
The highlands of Papua New Guinea form the backbone of the Country, and with its high altitudes and colder climate, it is perfect for the cultivation of high-quality Arabica Coffee. 70% of the population is still dependant on subsistence agriculture, and have small plots of coffee trees amongst their fruit and vegetables. Only traditional and natural farming procedures are used in the highlands, as chemicals, synthetic fertilisers and pesticides are both unknown and unobtainable because of cost and logistics.