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Baroida plantation

Barioda plantation

Consists of 230 Hectares of Mature Coffee Trees, amongst which you will find varieties such as Typica, Bourbon, Arusha and Mondonova.

The coffee that we hand pick, process and export from this Plantation is known and sold worldwide as BAROIDA.




Our Coffee

The Colbran Family, trusted friends of the Tairora Tribe since the early 1960’s, listened to their desperate need for roads, transport, and access to basic services, such as schools and proper health care. The result was that the family farm set up a business which would give the people a place to sell their Cherry Coffee and get the best price available; helping them to keep up to date with new environmental policies and sustainable development of their coffee plantations.

Most of the Tairora people have from 2 to 25 hectares of land in coffee projects. The larger farmers have been setting up these projects over the last 20 years and have been slowly developing them.

The collaborative efforts of the Tairora leaders and a long time large scale coffee plantation has resulted in a resurgence of activity within the Tairora People and has been a shining example of how hard work and cooperation, combined with good coffee prices, can give an entire region new hope and prosperity.

And of course, always keeping in mind the rich and flavorful taste of the coffee produced in our beloved country’s highlands, here in Papua New Guinea.


Our Coffee

Our Lamari story begins when the beautiful coffee crops started being harvested in the Baroida Estate, in the late 1960’S.

The local tribes people of the surrounding areas that worked picking the red cherries from the farm, saw the immense opportunity in this agricultural activity for their future; so the villagers often snuck out a few coffee berries inside their Bilum bags to take back home with them at the end of the day.  They were carefully dried and then slowly planted them in their own traditional lands, so they could benefit from this crop.

This is the coffee that nowadays is purchased as parchment from these local villages, processed in the Colbran Family farm’s factory into green bean, and exported to you as Lamari Coffee.

Named after the waters of the Lamari River that make these Highland Hills fertile; this is a coffee that represents an important sustainability for the Papua New Guineans that depend on it for their daily livelihood.


Our Coffee

We purchase parchment coffee, from this Village called Aziana. Because it is so remote and inaccessible due to the steep mountains that surround it, all the coffee is Air Flown in Small Single Engine Aircraft.

In this case, we have a very unique relationship with our pilot Brent of New Tribes Mission Aviation. His parents were missionaries doing church planting work in this particular language group.  (In case you don’t know, PNG has 864 different languages.) Brent, as a young boy, lived here in Aziana while his parents worked, and learned some of the Aziana language quickly as a kid playing with the local children.  He mainly communicated in the trade language called Tok Pisin. He dreamed of an airstrip that he would one day be able to fly into as a professional pilot. Today, he is fulfilling his childhood dream and serving the country, as well as his childhood friends from Aziana.

Brent met one of our suppliers; Jos for the first time when he was a teenager.  Usaiyo, his older brother was his best friend.  They would spend hours out in the jungle together hunting and making banana stalk rafts to float down the Aziana River.

His parents bought volleyball nets and balls, as well as a basketball hoop and ball.  They introduced those two sports and would usually play those games in the afternoon after the mid day sun until it would get too dark to see the ball.

As a young boy he helped build the Aziana airstrip.  In those early days there was no way to get heavy earth moving equipment out to such a remote area.   All the work done on the airstrip was done by hand with pick, shovel, crow bar and wheel barrow. 

"To construct the airstrip they had to dig down 3.6 meters and move the dirt to the other side of the airstrip for fill to carve the airstrip out of the side of the mountain.   It took 3 and half years to build the airstrip due to all the work by hand and the stoppage of work due to the rainy season.  The ground is clay and becomes virtually unmovable when it gets wet.
The airstrip is 329 meters long, 14 meters wide and has a 12 % slope.  You land going uphill and take off going downhill.  The average load of coffee we can take off with is 400 kilo grams.  It is located in the rugged highland mountains at 1,230 meters above sea level.  The mountains around the airstrip range from 2,154 meters to 3,385 meters.”