Oh the other thing is I think most other chocolate makers use the Tokiala plantation beans. Generally these beans are purchased by the exporter wet and fermented by the exporter then dried using diesel powered driers which are different again. The reasons for this is that one of the exporters owns the plantation. They are certainly high quality beans though as the plantation/exporter work together and use what is considered the best processing in the world. Its also a teaching plantation that assists farmers within the region. Most exporters I would imagine also try to avoid purchasing cocoa already fermented and dried from farmers as they prefer to control the process.
PNG beans within the larger chocolate world are also considered a bit of a powerhouse bean as are Madagascan beans. If you were making chocolate on a large scale the bulk of your cocoa might be of a lesser quality and you throw in a bit to bring out some flavour in the blend.
Yeah, I really like the PNG bean, good chocolate notes and also good acid levels and flavour. This is why the Aussie growers planted cultivars from PNG