Sigri plantation, situated in the Wahgi Valley, in the Western Highlands Province of Papua New Guinea, was established in the 1950s and rapidly gained a reputation that has continued to grow with Sigri being internationally recognized as producing a gourmet coffee equal to the world's best for more than 20 years. All plantings are exclusively Arabica, concentrating on the Typica varieties which originate from seed introduced to Papua New Guinea from Jamaica Blue Mountain Typica rootstock. Coffee is grown at 5000 feet in elevation.

Main crop is harvested from May to July. All growing and processing practices follow a system which has been thoroughly proven over many years, and insists on the highest standards and quality at every stage. Sigri coffee undergoes a rigorous wet factory process. Quality control begins in the field; coffee cherry is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking. A fermentation process follows, which entails a period of three days broken every 24 hours by washing - but unlike other washed processed coffees, Sigri's process follows this by total immersion in water for a further day, which creates a unique flavor profile.

All Sigri coffee is sun dried to further enhance flavor. Careful conditioning, hulling, grading and hand sorting follows. Sigri considers soil and water conservation as a priority, and, the plantation is bird and eco friendly. The plantation employs a medium density shade strategy, using two types of shade trees. This promotes even ripening of coffee cherries and provides habitat for at least 90 species of birds.

Cup Characteristics: Unique flavor profile has smoky, hickory background note reminiscent of better Jamaica coffees, derives from Typica seed and unique washing process. Layered, refined sweetness. This is an example of PNG coffee at its best.