Controller for KSU Baliem Arabica

We are looking for a controller to be assigned and as governing person for

Coffee (Photo credit: @Doug88888)

cooperative that is purchasing coffee from its organic certified partner
producers. Including and mainly of the task are to control and monitor the
quantity of parchment coffee purchase by cooperative purchasing team,
verifying invoice against actual, administer all entries of purchase invoice
into computer database against farmer seller name, code and quantity for
traceability and for farmer not exceeding sales quota.

Control and records of how many parchment coffee is processed/hulled in factory
to make sure quantity is acrimonious with green bean output, as well as
processing cost.

Control and supervise bean sorting activities, keep records between good and
reject quality bean and quantity is consistently traceable to its previous
original form and place of purchase.

Implement internal control system through coordination with cooperative’
internal inspection team making sure it is properly in function on its tasks
and submit regular reports to cooperative and administer the file both soft
and hard forms, a system established which is aimed at enhancing
cooperative’s elligibility in its current endevour for another certification.
Do regular reporting of finance and project activities progress, issues
happen in the project deserving attention that feedbacks received are to be
followed up and implemented.

Maintain vehicle log that 2 cars will only be used for project related

Person hired is to help create cooperative a proper organisation to carry its
function from procurement, processing to transport and sales activities of
Papua Arabica coffee.

Person we are seeking is not necessarily experienced in coffee but accounting
and finance skill is a must. Troubleshooting, ability to work with people and
some quality of leadership as well as passion to learn and work are quality

Man is more acceptable to working condition, currently living and working in
Wamena is most preferred.

Our project information can be viewed at

Application considered qualified will be immediately responded or please call
if you are residing in Wamena.

Phone:0812 48609476
Email to: inbox…


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Papua New Guinea: Promise Only Partly Fulfilled

Date: April 2009

Column/Title: Papua New Guinea: Promise Only Partly Fulfilled

Author: Kenneth Davids; reviews by Jennifer Stone and Kenneth Davids

Three or four years ago I was looking out the window of a small airplane banking into a short (very short) grass airstrip serving a coffee-growing village of Papua New Guinea. Everything that makes the highlands of Papua New Guinea one of the most promising coffee growing regions in the world was spread out beneath me. Among all of the coffee terroirs of the world, the lush highland valleys of Papua New Guinea certainly must rank among the most Arabica-agreeable, with classically warm days and cool nights, ideal rainfall patterns, and deep, fertile soil. The people in the village, who that morning were assembled in a line along the edge of the airstrip in their splendidly original and morphing tribal regalia, are heirs to an unbroken 9,000-year agricultural tradition. On a deep, fundamental level they know how to grow things and take care of what they grow. They have little access to agricultural chemicals of any kind, and apparently not much interest in them, so most of their coffees are de facto organic. And, despite belonging to a group of cultures that first encountered the outside world only fifty or so years ago in the aftermath of World War II, the leaders I met from these little, isolated villages proved to be entrepreneuring, open-minded and competitive, quick to seize business opportunities for their people when those opportunities arise.

If this is the case, then why, upon putting out a call to the American specialty coffee industry for Papua New Guinea coffees, did we receive only twenty or so samples, most of them the result of determined Internet searches? Reviews of other coffee origins typically turn up forty or fifty samples with virtually no effort on our part.

The main problem Papua New Guinea faces is simple, and dramatized by the fact that I had to land on a very small airstrip in a very small airplane to get to the village I am describing. It was either that or walk in across mountain terrain that doubtless would make those of us who are not villagers crumple before we reached the first ridge top. Much of the coffee grown in Papua New Guinea has to be either literally hauled out on the backs of the villagers or flown out by the mostly missionary airlines that serve the villages. Although poor infrastructure and lack of roads are a problem in almost every coffee growing region of the world, it is a particularly acute problem in the massively rugged highlands of Papua New Guinea.

Forty or so years ago, when I wrote my first book on coffee, most Papua New Guinea that reached specialty sellers was produced on larger farms occupying the broad central valleys around the towns of Mt. Hagen (Western Highlands) and Goroka (Eastern Highlands), towns that straddle the only road that penetrates the center of the country. These farm and their wet mills resembled large farms elsewhere in the coffee world. Owned by expatriate companies, they produced a clean, brightly acidy, mildly citrus-toned wet-processed coffee, the best of which was graded “AA” (largest bean, fewest defects) or “A.” These were fine, distinguished coffees, although sometimes difficult to differentiate from clean, brightly acidy, mildly citrus-toned coffees from other parts of the world.

Other Papua New Guinea coffees, with the end-of-the-alphabet grade designation “Y,” were classified as “native” coffees, meaning villagers did the wet fruit removal themselves using tubs, buckets and whatever else they had at hand, and after drying the coffee often removed the crumbly parchment skins by expedients like rolling rocks over the beans. These end-of-the-alphabet “native” Papua New Guinea grades often resembled similar informally processed small-holder coffees from neighboring Indonesia: fruity, musty or “earthy,” often exotic and interesting but hard to source with any consistency.

Today, the Papua New Guinea industry is going through a transition. The larger-scale, expat farms appear to be changing or disappearing, pressured, I am told, by indigenous villagers who want their land back. On the other hand, many of the small-holder or “native” coffees are improving and becoming more consistent, either because they are being wet-processed at more formal mills in the larger valleys close to the roads, or because work by development agencies, exporters, and others have managed to organize some small-holders into cooperatives and upgrade their production processes. Much of the “A” grade coffee exported today comes from small holders, although the milling may be performed centrally.

The results of this month’s cupping reflect the current flux in Papua New Guinea coffee, and reflect it in a way that is both promising and impressive, despite the relative small number of samples. Many of this month’s higher rated coffees seemed to sit on a pleasing line between earth and fruit character of, say, Sumatra coffees, and the clean, citrusy brightness of more typical high-grown, conventional washed coffees. My co-cupper for this article, Jennifer Stone of Chattanooga’s Stone Cup Roasting, expressed this balance nicely: “When I think about the way this origin tastes, I think of [a] Sumatra going on a holiday to a secluded beach. Deeper, tropical rainforest detritus and slight pineapple/coconut notes.”

Jennifer’s “pineapple/coconut” descriptors need not be taken literally to be accurate. I used neither term in any of my descriptions and Jennifer used them only infrequently, but what these two terms point to are characteristic Papua New Guinea flavor complexes that I would describe as low-acid, buttery fruit notes (aka coconut) combined with sweetly pungent fruit tendencies (aka pineapple). Floral notes of the deep, sweet, night-blossom variety also subtly complicated many of this month’s profiles.

The reasons for these sensory tendencies in Papua New Guinea coffees are not entirely clear. I usually assume fruity pungency is related to a sometimes serendipitously incomplete fruit removal (informal processing allowing small amounts of fruit flesh to remain on the bean, flesh that often lightly ferments and mildews during drying), but other characteristics that the best of this month’s coffees share, like a subtle but lush floral character, may be owing to some interaction of terroir and botanical variety – as could the fruity pungency, for that matter. At least two distinguished botanical varieties of Arabica are widely planted in the Papua New Guinea Highlands (Blue Mountain and Arusha from East Africa), along with some less-respected, more disease-resistant varieties (particularly Catimor), but we have no clear record of which of these varieties ended up in the coffees we sampled.

In fact, it was difficult to come up with any information at all on the sourcing of some of the green coffees that filled the bags we eventually cupped. The California Coffee Roasters Papua New Guinea (89) was made up entirely of gigantic beans that suggested the huge-beaned Maragogipe variety or crosses with Maragogipe like El Salvador‘s Pacamara, but there is no record of Maragogipe or its offspring in Papua New Guinea. When we tried to find out something – anything – about this particular lot of green coffee we came up completely empty, aside from the fact that an abbreviation for the Eastern Highlands town of Goroka was stenciled on the bags.

These mysteries suggest still another impact of location and terrain on Papua New Guinea: It’s a difficult place for North Americans and Europeans to visit. Green coffee buyers for the leading-edge American roasting companies, companies whose coffees often top our ratings, regularly travel to origin and set up relationships with the most promising local growers and exporters. There was much less evidence than usual of such relationships among this month’s coffees. Only the top-rated Papua New Guinea Kuta from Counter Culture Coffee (93) displayed the sort of richly informative bag copy (maps, tasting notes, notes about origin, a delightful painting by a home-grown Papua New Guinea artist) typical of “direct trade” coffees from other parts of the world, especially Latin America. Many of the roasting companies that specialize in micro-lots and direct trade relationships did not even offer a Papua New Guinea when we were sourcing for this month’s review.

Admittedly (and regrettably), the timing of that review could be one reason for the scarcity of special-lot Papua New Guineas. We tried to schedule our review to coincide with the entry of fresh Papua New Guinea coffees into North America, but it appears that we jumped the gun by a month or two. Many of the samples we cupped were probably last year’s crop, and most likely a bit past their aromatic peak.

The fact remains, however, that Papua New Guinea is a tremendously promising coffee origin that appears to be overlooked by almost everyone, including development agencies. If anywhere close to the volume of money and depth of attention paid to developing Rwanda coffee over the last few years were to be lavished on Papua New Guinea, I am sure the results in terms of both fine coffee and impressive social and economic advances would be similarly impressive. No doubt development leaders might be justified in pointing out (honestly) that you can’t do everything for everybody all at once, but the promise remains of a specialty coffee origin with extraordinary potential for success, a potential only hinted at by the handful of fine coffees reviewed this month.

Jennifer Stone, the co-reviewer for this month’s article, is a lively and informed voice in the American specialty coffee industry. She founded Stone Cup Roasting Company in 1997 in the reviving and lively city of Chattanooga, Tennessee, and brings a genuine passion for quality and distinction to her roasting business. She is a member of the Retailer Committee of the Specialty Coffee Association of America, on the editorial board for Specialty Coffee Retailer Magazine, a member of the Roasters Guild, a United States Barista Championship Judge and Women in Business Advocate for the state of Tennessee.

2009 The Coffee Review. All rights reserved.

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History of KSU Baliem Arabica, Wamena, West Papua

November 3rd, 2007 – Establishing the Baliem Arabica Cooperative

On the November 3, we invited 50 tribal chiefs from throughout the Baliem valley for a gathering at our Honai (a Honai is a traditional meeting house in Jagara Walesi). We discussed the creation of a farmer’s cooperative for the production of specialty Arabica coffee in the Baliem Valley.
After a six hour meeting, the chiefs agreed to organize the Baliem Arabica Cooperative, which will produce specialty Arabica Coffee for the international market. On December 1, the cooperative was legalized by the government and started work.

December 15th, 2007 – Building the production facility

Together, we fenced the production area and coffee drying space. We also built a new meeting house for the cooperative and extended the storage facility for coffee.

January 3rd, 2008 – Finishing the production facility

Our new warehouse, the meeting house (Honai) and traditional wooden fence officially opened by the head of the Baliem Arabica Cooperative. For this special occasion we roasted two pigs in the traditional style, with vegetables on hot stones covered by leaves and earth. This will insure success and the good wishes of the local ghosts and spirits.

March 15th, 2008 – Transport of Machinery

After two months of waiting, the new processing equipment from Java finally arrived in port of Timika. Transporting this machinery into the Baliem Valley was a huge challenge. We had to dismantle the machines and ship them piece by piece in a small “Cessna” airplane. It took six flights to airlift all the machinery to Wamena, the capital of Baliem Valley. zz

May 27th, 2008 – Completing the processing plant

We finished installing the production machinery quickly, even though the Jagara clan had never done this kind of work before. Everything was installed by the group itself in two days, and we had a lot of fun in the process. Anton, the production manager of the Cooperative, then trained Maximus, Ben, Matheus, and Ceasar how to operate the huller and grading machine.

After some tests and practice, our team learned quickly how to operate the equipment. Then, Aram (Maximus’s father), inspected the machinery and told us that we had to sacrifice a pig in order to get the keep the spirit of the machine happy and healthy. So after we installed and tested the machinery, we selected two big pigs to eat together the next day.

The feast

The next morning at 6:00 AM, we started to prepare the oven. It is built by digging a hole one meter deep, which will be filled with layers of grass, food and heated stones. Meanwhile, Maximus and the eldest member of the community went to slaughter the pigs, following the rituals and rules of the ancestors.

The oven team heated the stones and then wondered why it was taking so long to prepare the pigs. Once everything was ready, the ovens were filled. First, we put in a layer of grass, followed by hot stones, then grass, then a pig, followed by vegetables and sweet potatoes. On top of that came more grass and hot stones, followed by the second pig, more vegetables, grass and stones. The completed oven stood 1.5 meters above the ground. The tribe has been cooking feasts this way for centuries.

Finally, about mid-afternoon, the women decided that the pigs must be done, and the feast could begin. Everyone helped to take apart the steaming mountain of grass, stones, vegetables and meat. The men divided up the meat, so that each family would get an equal share. After an hour, we all sat down together in the afternoon sun and to enjoy our meal.

Later in the afternoon, I went to Pilamo’s house, where we spent the evening talking about world events and other issues. Sometime around midnight we just fell asleep where we were sitting.

June 17th, 2008 – Collecting the coffee

This month, we began buying coffee throughout the Baliem valley. We organized two 4 wheel drive pick-up trucks and gave each group of farmers a date when we would collect the first coffee harvest from them.

Since I‘m keen about off-road driving, I insisted on driving one of the collecting trucks. I also insisted on collecting the coffee from the most remote village, since that would give me more time behind the wheel.

We started at 4:00 AM and finally reached the village of Tiom at 11:00 AM – 7 hours to drive 56 miles! This is the most remote point in the valley that can be reached by vehicle. However, many production areas are even further away, and the coffee is brought to the collection points on foot. After purchasing the coffee and loading the pick-up, we had a quick lunch (canned corned beef, crackers and bananas).

At 13:00, we started back and by 16:00, it was raining hard. In some places, the road turned into a river, and in other places it became a giant mud pit. By nightfall, it was still raining, so we decided to set up camp and wait for the road to turn back into a road. The rain stopped at 4:00, we hit the road again at 5:00 AM. We arrived at the processing plant in Jagara (near Wamena) at 14:00, after a 34 hour round trip.

Our buying Team is doing this trip every week, as well as 12 other locations, some of them easy to reach and other not so easy, to get this coffee to the processing mill. The farmers are also doing their part, because most have to carry the coffee for hours on foot, to reach the collection points. This is just the first part of a long journey that the beans must take to travel from the tree to your cup, wherever you are in the world.

July 29th, 2008 – Processing and grading the coffee

We collected and processed 12 tons of coffee last month. Now we are hand sorting and grading it. The staff who are doing this work were trained for three days, and now they are excellent graders.

Now we have another problem. For the past two weeks, there has been no fuel in Wamena. This means no fuel for the collecting trucks, the processing equipment or the generator. We are told this is because rough seas have prevented tanker ships from supplying Papua. Even under normal conditions, fuel costs three times as much in Wamena as the rest of Indonesia, because it must be air-lifted in from the capital Jayapura (along with everything else).

However, just as we were becoming discouraged, we got some good news. The Government of Papua has agreed to provide the Baliem Arabica Cooperative with a warehouse in Jayapura, free of charge. We will store the green beans in this warehouse, until we accumulate enough to fill a 20 foot container. Now, we need to get the coffee to the port of Jayapura. It will have to be airlifted on the big cargo transports, just like everything else that goes in or out of Wamena—crazy!