Pear, plum, black tea, grapefruit.
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Papua New Guinea Sigri A
Cupping notes
Description
Cherry is selectively hand picked and brought to the wet mill for it’s first flotation and clean. Cherry is processed on the day it is picked.
Three 24 hour fermentations occur in ceramic tile lined tanks. Each is separated buy a quick wash that limits any over-ferment notes and freshens the water.
Once complete, the beans are soaked for another 24 hours before making it to patios for a 10 -14 day sun drying.
The parchment coffee is then conditioned for 21 days before hulling and export.
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Origin
Process
Washed, Soaked
Altitude
1524m
Harvest
April - September
Flavour
Species
SCA score
83
Varietal
