Papua New Guinea Waghi Valley Sigri Estate Peaberry Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Papua New Guinea Waghi Valley Sigri Estate Peaberry Washed
Vanilla, nuts, plum, stone fruit, with a caramel finish.
Sigri Plantation: A Legacy of Excellence in Papua New Guinea
Sigri Plantation, nestled in the Wahgi Valley of the Western Highlands Province in Papua New Guinea, was established in the 1950s. Since its inception, it has rapidly gained a reputation for exceptional quality, leading to continuous growth. Today, Sigri is internationally recognized as one of the world's premier coffee producers.
The plantation focuses on Arabica coffee trees, primarily cultivating the Typica variety. These Typica plants are descendants of Jamaican Blue Mountain Typica seeds, introduced to Papua New Guinea, bringing with them a unique flavor heritage.
Sigri's coffee undergoes meticulous wet processing at their factory, with high standards of quality control implemented at every stage. Starting in the fields, the coffee cherries are hand-picked, ensuring that each one is uniformly ripe and displays a vibrant red color. Only fully mature cherries, where the balance between sweetness and acidity is perfect, are selected, laying the foundation for the final coffee flavor.
Papua New Guinea: A Hidden Gem of Specialty Coffee
Papua New Guinea, a pristine and mysterious island nation nestled in the southwestern Pacific Ocean, north of Australia, is blessed with abundant natural resources. Its warm, humid climate and predominantly highland terrain make it ideal for coffee cultivation. The vast majority of coffee farms are smallholdings, where farmers eschew artificial fertilizers and chemical sprays, relying solely on natural methods to control pests.
Located within the Pacific Ring of Fire, the island's numerous mountain ranges and lush jungles contribute to its rich biodiversity. This volcanic topography has endowed the country with exceptionally fertile soil, while the high altitudes and tropical climate further enhance the unique and captivating aroma of its coffee.
In the realm of specialty coffee, Papua New Guinea is a nation with immense potential. The flavors, quality, and cleanliness already observed are remarkably compelling characteristics.
Typica
Typica, the Arabica coffee variety, is one of the closest to the native species. It has a slightly longer bean shape, a clean citric acid flavor, a sweet aftertaste, and an elegant flavor, but its constitution is weak and its resistance to leaf rust is low. It makes the growth and planting conditions difficult, and the tree seedlings are low in yield. Excellent estate beans such as Jamaica Blue Mountains, Sumatra Mandheling, Hawaiian Kona and so on belong to Tepica.
What is a Peaberry?
Coffee peaberries and flat beans grow in the same environment, but peaberries form due to a natural mutation. According to coffee farmers, beans growing at the tips of the coffee tree branches have a higher chance of becoming peaberries, which typically make up about 5% to 10% of the fruit on a coffee tree. Peaberries are prized in the market for their rarity and intense aroma, attracting enthusiasts.
However, the flavor of peaberries can vary depending on the variety, making them ideal for coffee lovers who enjoy exploring complex flavor profiles. Regardless of whether it’s a peaberry or flat bean, the key factors that influence the quality of coffee are its origin, variety, processing method, and roasting technique. Choosing coffee that suits your personal taste is the best way to truly enjoy its exquisite flavors.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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