Full bodied & thick, low acidity, leather, almond, dark chocolate & earthy flavors with menthol mouthfeel & lingering finish.
Industry Review: The Coffee Attendant
Roast: Dark Medium
Processing: Washed (Fermentation) & Sun Drying
Altitude: 1525 M.A.S.L.
Harvest: May to September
12 oz. Handcrafted Fair Trade/Organic Coffee
Coffee labeled New Guinea comes from Papua New Guinea, often abbreviated PNG, which occupies the eastern half of the island of New Guinea. Like Indonesia coffees, New Guineas come in two versions: estate coffees that have been meticulously wet-processed in large-scale facilities, and small-holder, peasant coffees that usually are wet-processed by the farmers using the simplest of backyard methods.
Most New Guineas sold in North American specialty stores are estate coffees: either Sigri, grown in Western Highlands Province near the town of Mount Hagen by the W.R. Carpenter company, or estate coffees from the Eastern Highlands Province exported by Angko Limited as Arusafa or Arona.
Depending on year and harvest, Sigri, Arona, and other New Guinea estate coffees range from pleasant to splendid, at best displaying the authority of a high-grown coffee together with the transparency of a carefully wet-processed coffee while retaining the fragrant, low-key luxuriousness characteristic of all coffees of the Malay Archipelago.
These Sigri Estate coffees are gems – nothing like your traditional PNG coffees. Almost a 0-defect screen with immaculate processing. You can just look at the beans and see the care and time that went into them. Sigri has been in a game for a long time but within the last 5 years has taken quality to a different level.
All coffee bearing the Sigri name is grown at over 5000 feet elevation. Sigri considers soil and water conservation as a priority, and, the plantation is bird and eco-friendly. The plantation employs a medium density shade strategy, using two types of shade trees. This promotes even ripening of coffee cherries and provides habitat for at least 90 species of birds.
Sigri is a washed Arabica coffee and undergoes a rigorous wet factory process. Quality Control begins in the field; Cherry coffee is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking.
A fermentation process follows, a period of three days broken every 24 hours by washing – but unlike most other brands, the Sigri process follows this by total immersion in water for a further day, which creates a superior coffee. Careful conditioning of 21 days is followed by hulling, grading, color sorting and finally hand sorting. This combined with rigorous quality control before packing produces the finest green been for which Sigri is renowned.
All grades are then continuously sample-roasted and liquored by experts. This provides a final check on the quality of the green bean product and is a practice unique in Papua New Guinea.