Papua New Guinea Sigri/Bird of Paradise Estate AA Washed Coffee Flavor Characteristics

Papua New Guinea Waghi Valley Sigri Estate Washed AA

Flavor Profile: Grapefruit acidity, bright and juicy pear mouthfeel, subtle lemon peel notes during sipping; cheese, tea, and dark chocolate emerge in the mid-to-late finish, with high levels of cleanliness and balance.

Origin: Papua New Guinea

Region: Wahgi Valley, near Mt. Hagen mountains in the Goroka Highlands, Western Province

Estate: Sigri Estate

Varieties: Arusha, Blue Mountain, Catimor, Caturra, Mundo Novo, Typica

Grade: Washed AA

Altitude: 1,600 meters

Processing: Traditional washed processing

Harvest Period: April to September

Introduction

Sigri Estate's parent company, WR CARPENTER COMPANY-PNG, owns approximately 1,000 hectares of Arabica coffee cultivation area in Papua New Guinea. Carpenter Company accounts for 80% of the country's tea and coffee bean exports, making it the largest coffee producer and exporter, annually exporting about 1.6 million kilograms of high-quality washed Arabica beans. Carpenter Company's coffee cultivation areas are located in Goroka, Western Highlands Province, near Mt. Hagen mountains in the Wahgi Valley at an altitude of approximately 1,600 meters. Since 1957, Typica variety seedlings from Jamaica's Blue Mountain region have been cultivated on this land. The location in the optimal coffee growing zone provides excellent climate and soil conditions for these seedlings, creating uniquely favorable conditions for producing superior coffee quality.

Sigri Estate manages and operates two different estates under its well-known market brands "Sigri" and "Bunume Wo." With six major cultivation areas and two advanced coffee processing facilities, CARPENTER provides excellent working environments and professional consulting. Comprehensive professional guidance and acquisition programs encourage farmers to be more committed to cultivation care. Using natural organic farming methods without any chemical fertilizers, fully ripe fruits are manually harvested and sorted, processed on the same day of harvest, fermented and washed with natural pure spring water, and dried using natural sun-drying methods to achieve optimal dryness and flavor! After hulling, the beans are carefully graded to ensure the best export quality!

The beans are large, complete, and emerald green. After roasting, they exhibit high aroma saturation. The dry aroma presents unique fruity sweetness, with immediate sweet aftertaste upon entry. The sweetness is particularly excellent, with distinctive bittersweet chocolate flavors! The rich, sweet mouthfeel is one of its major characteristics.

Flavor Profile: Grapefruit acidity, bright and juicy pear mouthfeel, subtle lemon peel notes during sipping; cheese, tea, and dark chocolate emerge in the mid-to-late finish, with high levels of cleanliness and balance.

Papua New Guinea coffee was first introduced in the late 18th century by Dutch sailors, with cultivation beginning in 1892 in the Rigo area. By 1908, Papua New Guinea had 180 acres of coffee cultivation. By 1970, Papua New Guinea could produce 460,000 bags of coffee. Today, Papua New Guinea's annual coffee production capacity reaches 900,000 to 1.2 million bags. Papua New Guinea is mainly divided into four provinces: Eastern Highlands, Momase, New Guinea Islands, and Southern. Located east of the Indonesian archipelago, Papua New Guinea's predominantly highland terrain supports both large estate/farm and smallholder cultivation models, growing multiple coffee varieties. Papua New Guinea coffee flavors differ significantly from other Asian regions such as Indonesia, South Asia India, or Pacific island coffees. Compared to mostly semi-washed (wet-hulled processing) Indonesian beans (Sumatra, Sulawesi) that exhibit low acidity, rich body, and earthy notes, washed Papua New Guinea coffee always has brighter, more fruit-acid characteristics, similar to Central American coffee flavors.

FrontStreet Coffee Roasting Recommendations

Typica varieties are low-density green beans, so they are not very suitable for dark roasting. They naturally have refreshing acidity and fruity aromas. FrontStreet Coffee chooses medium roasting, focusing on heat adjustment after the first crack. First, assess the basic conditions of the green beans, then determine the roasting method. This is a washed-processed, low-density bean with 10% moisture content and 17 months of age. The loading temperature is set based on the current green bean condition.

Yangjia 800N, 550g green beans loaded. FrontStreet Coffee's specific operation:

Heat the drum to 200°C, open the damper to 3. After 1 minute of steaming, adjust heat to 160°C, damper unchanged. When the drum temperature reaches 160°C, adjust heat once more, reducing to 115°C. Roast to 5'35" at 152°C, when the bean surface turns yellow and grassy aromas completely disappear, indicating dehydration is complete. Adjust damper to 4.

At the 9th minute, ugly wrinkles and black spots appear on the bean surface, and toast aromas clearly transform into coffee aromas, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 8'40". Keep small heat unchanged, fully open damper to 5 (adjust heat very carefully - it cannot be so small as to have no cracking sounds). Drop at 191.3°C.

FrontStreet Coffee Brewing Recommendations

Recommended Brewing Method: Pour-over

Grind Size: 4 (Fuji R440 Japan)

Water Temperature: 88-89°C

Dripper: V60

Time: Around 2 minutes

Other Extraction Recommendations:

French Press: Recommended grind size 3.5-4, water temperature 88°C

AeroPress: Recommended grind size 4, water temperature 88-89°C

Siphon: Grind size 4.5, water temperature 89°C

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473