REGION:
Wahgi Valley
Country:
Papua New Guinea
Producer:
Sigri Estate
Processing:
Natural
SCA score:
87
the flavor profile
VARIETY:
Typica
ALTITUDE:
1550-1600 masl
HARIO V60
about Papua NEW GuINEA AND SIGRI ESTATE
Recommended brewing method
This particular coffee is a naturally processed from the Sigri Estate, which is quite rare and difficult to do in the extremely humid climate of Papua New Guinea.
However, producer has worked for years to make it possible. This lot brings out extremely juicy and tropical forward flavors which are very rare to find from this origin.
The Sigri Estate employs a medium density shade strategy, using two types of shade trees: Albiza, Casuarina. This promotes even ripening of coffee cherries.
Quality Control begins in the field. Cherries are hand-picked and carefully checked for гniformity. It must be red only and fully ripe which allows for the correct balance of sugar and acid within the cherry.
After sun-drying, the coffees are carefully conditioned for 21 days.
The Sigri Estate employs a medium density shade strategy, using two types of shade trees: Albiza, Casuarina. This promotes even ripening of coffee cherries.
Quality Control begins in the field. Cherries are hand-picked and carefully checked for гniformity. It must be red only and fully ripe which allows for the correct balance of sugar and acid within the cherry.
After sun-drying, the coffees are carefully conditioned for 21 days.
This is followed by destoning, hulling, grading, densitometric sorting, color sorting, and finally hand sorting.
Step-by-step instructionS
Cup profile: clean fresh taste with nuances of flavors and light body, usually brewed for 1–2 cups
HOW TO (3 min):
Rinse filter with hot water and pour it away
Put 20g (3 tbs) of coffee (medium coarse grind)
inside Hario V60 filter
inside Hario V60 filter
Slowly pour in 60g of hot water (92°-93°C) every 30 seconds, until you reach 300g
Enjoy your coffee
about ETHIOPIA COFFEE
Kebir Coffee unites and support various small coffee holders located at Guji region. It is a zone in the Oromia Region of southern Ethiopia. Most residents of this region are Oromo and speak the Oromo language, which is entirely different from Ethiopia’s main language of Amharic.
Like many of the country’s coffee growing regions, the culture of the Guji Zone varies from woreda to woreda and speaks to the diversity of people who cultivate coffee. More small washing stations are being built in Guji to respond to the demand for improvements in processing to fully capture the range of attributes found in Ethiopian coffee. The Zone’s principal fresh water source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale zone to the east.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.
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