Papua New Guinea Sigri Coffee
Stone fruit, cocoa and floral spice from an estate in the Waghi Valley of the Papua New Guinea highlands.
A highland coffee from the Sigri estate in Papua New Guinea's Western Highlands, a large estate in a country of small farms. The cup is layered and gentle, with stone fruit, cocoa and floral spice, and a nutty finish.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 90 mg in one serving (8 oz cup (240ml)), a concentration of 37.5 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
| Brewing method | Pour-Over |
|---|---|
| Coffee-to-water ratio | 1:17 |
| Dose & yield | 14.4g → 240g |
| Grind size | Medium-fine |
| Water temperature | 199°F / 93°C |
| Target brew time | 2:45-4:00 depending on method |
| Serving | 8 oz cup (240ml) |
What you need
- 14.4 g whole coffee beans, freshly roasted
- 240 g filtered water at 93°C
Required gear
- Cone or flat-bottom dripper
- Paper filters
- Gooseneck kettle
- Burr grinder
- Scale accurate to 1 g
- Timer
- Server or carafe
Step-by-step protocol
- 0:00Rinse the paper filter with hot water, discard the rinse, and add 14.4 g ground medium-fine. Level the bed.
- 0:00Start the timer and pour 29 g of water at 93°C, wetting every part of the bed. Let it bloom.
- 0:45Pour in slow spirals up to 144 g total, keeping the bed submerged and the level steady.
- 1:30Final pour up to 240 g total. Give the dripper one gentle swirl to settle the bed flat.
- 3:23Drawdown should finish around here. Swirl the server and serve.
What it may be good for
The caffeine count
We list about 90 mg for an 8 oz cup.
Why Typica matters
Typica is one of the oldest coffee varieties, and it tends to give a clean, sweet cup with moderate acidity. It also yields less than many newer varieties, which is a trade growers make for flavor.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
A highland coffee from the Sigri estate in Papua New Guinea's Western Highlands, a large estate in a country of small farms. The cup is layered and gentle, with stone fruit, cocoa and floral spice, and a nutty finish. Brewed as a pour-over at 93°C.
Origin & Story
Papua New Guinea is a country of small coffee farms. About 280,000 smallholders grow more than 85 percent of its coffee, and around 2.5 million people work in the coffee industry in one way or another.
Coffee came late, and it began with an old friend. The first seeds planted in the late 1920s were Jamaica Blue Mountain, a Typica coffee, and today about 95 percent of what the country grows is arabica, washed in the highland style. Sigri's trees are all Typica, descended from those Jamaica Blue Mountain seeds.
Sigri is one of the few single estates in the country. It lies in the Waghi Valley, near Mount Hagen in the Western Highlands, at about 1,500 meters, and it was founded in the 1950s. It belongs to a group of estates that also grow tea, and it manages its coffee from nursery to export container, even holding its own export license.
The Western Highlands produce the largest share of the country's coffee, about 45 percent. Highland coffee is wet-processed and is known for a medium body, low to medium acidity, a syrupy mouthfeel and often fruity notes.
In the cup that means stone fruit and cocoa, with floral spice and a nutty finish. A pour-over shows it off: 14.4 g of medium-fine coffee to 240 ml of water at 93°C.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 84/100 |
| Acidity | 66/100 |
| Bitterness | 28/100 |
| Body | 70/100 |
| Aroma | 90/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Papua New Guinea Sigri Coffee?
One serving, 8 oz cup (240ml), contains approximately 90 mg of caffeine.
What temperature should I use for Papua New Guinea Sigri Coffee?
Target 93°C (199°F).
How long should Papua New Guinea Sigri Coffee be extracted?
Timing: 2:45-4:00 depending on method. Method: Pour-Over. Ratio: 60g coffee per Liter of water. Grind or leaf format: Medium-fine.
What is a single estate coffee?
It is coffee from one farm or estate, rather than a blend from many growers. In Papua New Guinea, where most coffee comes from small farms, a single estate such as Sigri is unusual.
Where is the Western Highlands?
It is a province in the central highlands of Papua New Guinea. The Waghi Valley, near Mount Hagen, is one of its main coffee areas.
Who should avoid Papua New Guinea Sigri Coffee?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Hario V60 Size 02 Ceramic Dripper
In this recipe: Cone or flat-bottom dripper
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