How to Brew the Finest Papua New Guinea Coffee Beans for the Best Taste? What Grade is the Paradise Bird Coffee?

Papua New Guinea Bird of Paradise Coffee

Country of Origin: Papua New Guinea

Altitude: 1500m

Variety: Typica

Processing Method: Washed

Roast Level: Medium

Grade: AA

According to SCA recommendations, we suggest using 15g of coffee grounds with 225ml of water at 90-91°C, maintaining a coffee-to-water ratio of 1:15.

Its flavor profile features cream, nuts, and chocolate, with a rich and balanced taste, noticeable sweetness, and gentle acidity.

The Bird of Paradise variety offers elegant, subtle, and clean flavors with well-balanced characteristics and high clarity in the mouthfeel.

Papua New Guineans regard the beautiful Bird of Paradise as a symbol of freedom and happiness, considering it a "divine gift." The Sigri Estate Typica coffee beans, much like bird migration, made a long journey from Jamaica's Blue Mountains to Papua New Guinea for cultivation, sharing the same genetic lineage as Jamaican Blue Mountain coffee.

This Blue Mountain heritage is also why Papua New Guinea Bird of Paradise coffee beans have gained attention. FrontStreet Coffee carefully selects each coffee variety hoping to highlight its unique characteristics. We avoid offering different beans with similar flavors, which is why FrontStreet Coffee invests significant time in bean selection, adjusting roasting parameters, and other crucial steps. While one coffee variety may share similarities with others, it must also possess distinctive qualities.

Coffee Bean Variety - Typica

Typica offers elegant flavors but is relatively weak with low disease resistance, making it susceptible to leaf rust. According to FrontStreet Coffee, the most distinctive characteristic of Typica coffee trees is their bronze-colored young leaves, which some refer to as "red-topped coffee."

Typica beans are relatively large, with a pointed conical or slender pointed shape, differentiating them from the rounder beans of the Bourbon variety. Typica coffee possesses its unique subtle, clean flavors and well-balanced characteristics, resulting in high clarity in the mouthfeel.

Papua New Guinea Coffee Region

Papua New Guinea, located in Oceania, is a place where people view the beautiful Bird of Paradise as a symbol of freedom and happiness, considering it a "divine gift." PNG AA Sigri Estate Arabica coffee, much like bird migration, was cultivated from Typica varieties that made a long journey from Jamaica's Blue Mountains to Papua New Guinea, sharing the same genetic lineage.

In Papua New Guinea, coffee is a national agricultural crop and the only product consumed both domestically and internationally. Approximately 90% is grown by small-scale farmers, supporting the income of one-third of the nation's population (nearly 400,000 families). Here, farmers have dedicated decades of passion to Arabica cultivation.

Papua New Guinea is located east of Indonesia, featuring a standard island climate with high humidity and temperatures. The Sigri Estate, established in 1950, is situated in the Wahgi Valley of the Western Highlands, producing high-quality Arabica coffee varieties. Located at altitudes of 1,500-1,700 meters, it enjoys a cool climate and abundant rainfall—perfect conditions for growing Arabica coffee.

Due to its location in the southern hemisphere, Papua New Guinea's coffee harvest season runs from May to August (compared to most Central and South American countries that harvest from October to February of the following year). After farmers on the estate and surrounding smallholders harvest mature red coffee cherries from approximately 413 hectares of land, they transport them to the estate's own processing facilities for post-harvest treatment. However, Papua New Guinea's local washed processing method differs from those used in Central and South America.

The process involves three stages of washed fermentation, with each soaking lasting approximately 24 hours, replacing the water each time to control the coffee's flavor. After washing, the parchment is removed from the beans, followed by various grading processes such as AA, AB, and PB (peaberries). This meticulous post-processing method imparts bright, delicate fruit acidity to the coffee, along with a clean and lingering sweet aftertaste.

Papua New Guinea Green Coffee Naming System and Grading Rules

Coffee is named using the format: Country + Cultivation Type + Grade Name. In Papua New Guinea, there are three cultivation types: plantations, large estates, and small-to-medium-sized farms. Plantations and Large Estates account for 25% of national production, while small-to-medium-sized farms (Holdings or Blocks) of 10-20 hectares contribute 10% of production.

The grading system is as follows:

AA and A grade coffees belong to the specialty coffee category, primarily coming from larger estates. For AA grade: beans are larger than 18 mesh, with an oval flat shape. Defect count: maximum 10 defects per kilogram. Green bean appearance is greenish-blue. The flavor of green beans must be clean, the roasted flavor must be clean and smooth. Cup quality must be excellent (Fine Cup). A grade beans are larger than 17 mesh, with cup quality reaching at least GTF level (Good to Fine), meaning good to excellent taste, while other defect counts and green bean conditions remain the same as AA grade.

Important Notice :

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Tel:020 38364473