Gday Richard... :)
Just so as you know, pretty well all of the higher grown Arabica in PNG is based on the original Blue Mountain stock and that covers most plantations/farms/villages in the Wahgi Valley and the Eastern Highlands regions, near Goroka.
Even though most of the really good crops are grown at higher altitudes than the Jamaican Blue Mountain varieties, the PNG beans need to be roasted to almost the same profile as that used for softer Island beans. Typically, once passed 1st-Crack and if youre not controlling the profile carefully, the beans can race into 2nd-Crack before you know it and even before then, start to go very dark even before reaching 2nd-Crack.
Ive found that the ideal end-point for my palate, is just before 2nd-crack starts to crackle and then cool the beans really quickly to avoid them heading into 2nd during the transfer from roaster to cooler.
Over the years, Ive never had a bad PNG bean or even an average one from CoffeeSnobs and have roasted them all as described above. Produces a very fruity, moderately acid, moderate body brew that is great as an espresso with lots of chocolate in the finish.
Got to be gentle with these little gems... ;)