PAPUA NEW GUINEA SIGRI ESTATE

Sigri coffee undergoes a rigorous wet factory process. Quality control begins in the field - coffee cherry is hand picked and carefully check for uniformity (it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry.

The selected cherries are pulped on the day of picking, then fermented over a period of 3 days, broken every 24 hours by washing.  Unlike other washed process coffees, Sigri's process includes another full day of immersion in water, which creates a unique flavour profile.  It is sun dried to further enhance the flavour, then carefully hulled, graded, and hand sorted. 

Soil and water conservation is a priority - the estate uses a 'medium density shade' strategy, which uses two types of shade trees to protect the coffee plants - not only does this promote the even ripening of the coffee cherries, it also provides habitat for over 90 species of birds.