Papua New Guinea Sigri AA



  • Roast Level: Medium / Dark

    ProcessFully washed and sun dried

    What to expect in the cup

    Lots of chocolate and citrus complexity make this a great single origin espresso drink. Don’t kill it with too much milk and you will be rewarded with a lingering chocolate aftertaste.

  • Grown: Wahgi Valley in the Eastern Highlands

    Altitude: 1,600m-1,800m

    Varietals: Typica

     Farm Info 

    The plantations are located in the Wahgi Valley, Western Highlands Province at an altitude of 1600 m. A cool climate and bountiful rainfall are perfect for the exclusively planted Typica, which are the best suited variety to the Papua New Guinea climate. Quality control begins in the field, coffee cherries are handpicked and carefully checked for uniformity. The cherries must be red and fully ripe which allows for the correct balance of sugar and acidity within the coffee bean. The ripe cherries are pulped on the same day as they are picked before being fermented for 3 days, with interruptions for washing every 24 hours. They are then laid out to naturally dry in the sun. 

  • Recipes

    Espresso - Using a 20g VST basket

    20.5g coffee into 42g espresso, roughly 27 seconds

     

    Filter - Chemex

    40g coffee, ground at cafetiere level

    700g water - 100g bloom for 30 seconds, 2x 300g spiral outwards pours

    All out in 4 1/2 minutes

 

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