Papua New Guinea Sigri



  • Roast Level: Medium / Dark

    ProcessFully washed and sun dried

    What to expect in the cup

    Espresso

    Sweet acidity, very balanced, notes of nectarine and mandarin on finish.


    Double Shot Flat White

    Lots of chocolate and 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.


    Black Filter / Cupping

    Sigri is famously smooth and well rounded. It has delicate chocolate overtones and a crisp acidity. Great body and lingering aftertaste.

  • GrownWahgi Valley in the Western Highlands

    Altitude: 1,600m

    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. Our grade A Sigri has justifiably gained a reputation of being “probably the best estate coffee in Papua New Guinea”.

  • Our espresso recipe using 20g vst
    20g in
    42g out
    in 25 to 30 seconds

    Our filter recipe using a V60
    20g in
    320 – 340ml out
    in 3 – 3:30 minutes


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