Coffee in Sialum is farmed on plots by individual family head. The farmers initially clear bush either a virgin forest or grassland for the case of coastal or shrubs for those who live less than 800m above sea level. The two main types of coffee are the arabica and the robusta. The highlands area cultivate the arabica, (arusha) and the coastal and inner lands plant the robusta coffees. The land is prepared by the assistance of the family or clan members. The pegs are lined according to the measurement. The holes are dug. The seedlings are planted. After one to two weeks the coffee seedlings will grow few new shoots or leaves. The first flowering would be after three years. For almost five years individual trees would be bearing like the what the picture is showing.
The farmers harvest coffee cherries and deliver them near a water source. The cherries are processed by first introducing into the pulping machining. The pulps are remove with the aid of water. The pulp coffee beans are place in clean water buckets where they are washed thoroughly. Washed coffee are placed in dishes or buckets and left for 24 to 48 hours for fermentation. In this process the mucilage is fermented. The beans are washed again.
The cleaned beans are placed on the wire mesh trays for sun drying for almost 3 days depends on the sun shine. The beans are tested the drying technology by placing a bean in between the thumb to see if the coat hull of the bean can easily peel off. The parchment beans are bagged and stored in the coffee shed for transportation to the coast. At the coast especially Nanda for those delivered from Keronge. The transportation from Gerup to Nanda was by the family or clan members. This is because there is not road like for delivery to the coast. The Sialum local level government really needs to get its acts together to construction a proper road Nunzen to Gerup.
The Gerup peope excluding other surrounding villagers coffee values nearly two million kina. The parchment beans are properly bagged in juke coffee bags of 50 kilogram each and sawn. These bags are then transported to Maneba Lutheran shipping wharf, Finschafen on hired transport costing about $12 per bag. The bags are again freighted using ship to markets in Lae city at the cost of $2 per bag. The parchment bags are either sold as parchment or processed into green beans before sales. The parchment beans are processed at the cost of $0.03 per kilogram of parchment. Finally the green beans are bagged into 60 kilogram juke coffee bags and sold for $10 per kilogram.
The cleaned beans are placed on the wire mesh trays for sun drying for almost 3 days depends on the sun shine. The beans are tested the drying technology by placing a bean in between the thumb to see if the coat hull of the bean can easily peel off. The parchment beans are bagged and stored in the coffee shed for transportation to the coast. At the coast especially Nanda for those delivered from Keronge. The transportation from Gerup to Nanda was by the family or clan members. This is because there is not road like for delivery to the coast. The Sialum local level government really needs to get its acts together to construction a proper road Nunzen to Gerup.
The Gerup peope excluding other surrounding villagers coffee values nearly two million kina. The parchment beans are properly bagged in juke coffee bags of 50 kilogram each and sawn. These bags are then transported to Maneba Lutheran shipping wharf, Finschafen on hired transport costing about $12 per bag. The bags are again freighted using ship to markets in Lae city at the cost of $2 per bag. The parchment bags are either sold as parchment or processed into green beans before sales. The parchment beans are processed at the cost of $0.03 per kilogram of parchment. Finally the green beans are bagged into 60 kilogram juke coffee bags and sold for $10 per kilogram.
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