Sigri coffee is hand-picked and carefully checked for uniformity & ripeness in the field, then pulped the same day. The fermentation process takes place over the next three days. Unlike most other coffees, the Sigri process finishes with total immersion in water for another day. Sun drying further enhances the coffee and, unlike many others, all Sigri coffee is 100% sun dried. Careful conditioning, hulling, grading, and hand sorting are the next steps. Some tasting notes: Chocolate, floral notes, hops, dense body, and a sweet finish.
Papua New Guinea is rough territory. Although some coffee and supplies are collected in small planes that land and take off on small strips of dirt. It can’t all travel that way. It’s one thing carrying your cash crop down hill to market. But you’ve got to really want something a lot to carry it all the way up, about a whole day’s trip. Nasty chemicals are just not on that list. So, traditional farming and the natural environment tends to win out!!
All plantings are exclusively Arabica, concentrating on the Arusha and Typica varieties, and at Sigri, strict rules on fauna protection create a sanctuary for many threatened species, so shade has always been an aspect of Siugri coffee, not only from an agronomic point of view, but also because shade encourages fauna which assists in pest control and has environmental advantages.
What is a Peaberry?
Peaberry, also known as caracoli, is a type of coffee bean. Normally the fruit (“cherry”) of the coffee plant contains two seeds (“beans”) that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry. Typically around 5% of all coffee beans harvested are of this form.
Peaberry beans roast differently from the corresponding flat berry beans; hence, to ensure an even roast in high-grade coffee peaberry beans are separated. The major benefit of peaberry beans is that they have been carefully selected, which is essential for optimal quality.
Region: Banz. Kigibah in the Waghi Valley near Mt Hagen in the Western Highlands Province
Elevation: 5,000 feet
Soil Type Dark Volcanic Sandy Loam
Processing: Hand-picked, pulped, 3 day washed & sun dried on patios, completely sun dried
Varietal: Arusha & Typica varieties
Intensity/Prime Attribute: Chocolate, floral notes, hops, dense body, and sweet finish.