Coffee For Your Summer Fix
This Summer, we bring to you, coffee from the “Ring of Fire”!
Introducing, Sigri, our newest Limited Edition all the way from Papua New Guinea.
Did you know that Paul, Perk Coffee’s founder was a farmer in Kenya? With his acute sense of taste and smell, all the Limited Edition coffees you have been drinking have been handpicked by him.
Most of us are familiar with beans from Indonesia, Brazil and Ethiopia, but have you tasted beans from Papua New Guinea?
For us, Papua New Guinean coffee is deeply dimensioned yet well-balanced and for those who are fans of Indonesian coffee, this might be for you! Join us on a journey to Papua New Guinea and let us experience this Limited Edition coffee bean together!
A LOOK INTO PAPUA NEW GUINEA
Located in Oceania, Papua New Guinea’s climate can be described as tropical all year round, with temperatures averaging 28-degree Celsius.
This beautiful, stunningly diverse region has rich, fertile soil where coffee plants can flourish and produce extraordinary flavours. The mountainous topography (eg. Yonki Dome and Elendora, two famous mountains in Papua New Guinea), contributes to the full, rich, and pronounced flavour of Sigri.
COFFEE PLANTATIONS AND HARDWORKING FARMERS
Of course, two other major factors that helped produce our amazing Sigri are none other than the Arokara smallholders and their coffee plantations.
These coffee plantations are actually collections of traditional “coffee gardens” – small plots of as little as 20 plants grown alongside subsistence crops (1500 meters above sea level). Click here to find out how coffee plants grown at higher altitudes are more flavourful.
In the last 10-15 years, these plantations have been returned to the ownership and management of landowner clans who do not use any chemicals or fertilizers in the production process. They aren’t worried that their coffee plants won’t thrive because the ring of fire provides rich fertile soil for these coffee plants to nourish and grow.
PROCESSING METHOD (WET PROCESSED)
Sigri beans use the wet process method, also called washed process.
Arokara smallholders pick and pulp the beans on the same day. The beans then go through fermentation for a full 36 hours. After fermenting, the coffee is washed with fresh mountain stream water from the nearby Aru River.
Finally, the coffee is left to dry in the sun, giving it a nice bluish colour and enhanced flavour. Nature’s best work!
What kind of flavours can you expect to taste? A mild and mellow yet broad flavour that comes with a bright and clean finish. Imagine yourself sipping Sigri, tasting a tinge of berry sweetness that’s well-complemented by a nutty and tea-like essence. Also, look forward to wine-like acidity as well as smooth and clean mouthfeel that leaves you wanting for more.
One of the best options for brewing our exceptional Sigri is to use a French press. By using a French press, the oils of the beans will be well extracted, producing a fruitier and rich cup of coffee. Alternatively, you can opt for the pour over method. With this method, you might taste Sigri as a cleaner and brighter brew.
We hope that this post has inspired you to experiment with the different ways you can brew Sigri. Share your brewing experience with us on our Instagram or Facebook and of course, HAPPY BREWING!
Photo by Rodrigo Flores on Unsplash
Photo by Nik MacMillan on Unsplash