The majority of our Papua New Guinea offerings over the years have been from Kimel Estate. We've always found Kimel coffee to be meticulously processed and of excellent quality and flavor. We've occasionally offered coffees from other farms, but keep coming back to the Kimel. Sigri has the potential to change that. This is one of the best PNG coffees we've ever been able to offer and is on our short list of favorites.
Although its official name is Sigri Estate A, we dropped the estate because this coffee actually comes from four estates in the Waghi Valley of the Western Highlands Region of Papua New Guinea. The parent company is Carpenter Estates, a company that exports both tea and coffee. The farms are at about 1,500 meters above sea level. There is abundant rainfall, and the coffee grows in well drained volcanic soil. All of which means the growing conditions are nearly ideal.
Carpenters has always been an advocate of shade coffee, not only from an agronomic point of view, but also that shade encourages fauna which assists in pest control and has obvious environmental advantages. In a country that is rich in it’s own unique wildlife, there are species under pressure in areas of heavier population and development, such as the Wahgi Valley. At Sigri and our other estates, strict rules on fauna protection create a sanctuary for many species under threat.
Just after the coffee arrived we did our post-shipment cupping. Ben awarded the Sigri a "Wow!" and Priscilla gave it a "This is right up there with Burundi". OK, not the most scientific of ratings, but from these two that is extremely high praise. It was the chocolate tone that evoked this emotional outburst. When combined with the tang and sweetness of cherries and overlaid with walnut the cup is very good, but maybe the strongest point is the finish. It lingers on your palate a surprisingly long (and pleasant) time and then fades cleanly away. "Memorable" would be a good word to describe the sensation. That lengthy finish calls you back for another sip--oh, who are we kidding? You won't want just another sip, you'll want another cup--so make sure to brew plenty!
Arrival Date: May 9, 2012
Attributes: Medium+ body, long and very clean finish. Moderate+ acidity.
Bean Size: Average +
Chaff Content: Medium to low
Dominant Cup Characteristic: Sweet dark chocolate. Exceptionally smooth.
Environmental Factors: Little or no chemicals used in growing or processing. Although not certified organic, it probably is.
Flavor Traits: Dark chocolate, cherry, walunts
Growing Conditions: Shade grown in well drained volcanic soils,
Hardness of the Bean: Hard--will handle dark roasting well
Roasting: Start with a Full City to Full City + (Medium to Medium Dark), or just barely into the second crack. If you can't hear the cracks, then roast until the beans are smooth and medium dark brown with just the first hint of sheen as the oil emerges. This coffee roasts evenly.
Recommendation: For people who enjoy a fairly crisp, full bodied cup. Well balanced. Not earthy like most Indonesian coffees, owing to the Jamaican/Tanzania heritage of it's rootstock. Good in blends, but so well balanced it stands well on its own--it doesn't need a thing.
Pair With: Berry scones, beef dishes, grilled tuna steaks, lemony desserts
Reminder: This coffee is raw. You have to roast it before brewing
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