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Sigri harvests coffee in a meticulous fashion. It is pulped on the day of picking. A fermentation process follows, which entails a period of three days of water softening and pushing the pulp away, but unlike other washed processed coffees, Sigri's process follows this by total immersion in water for a further day, which creates its own unique flavor profile.
Sigri considers soil and water conservation a priority, and the plantation is ecofriendly. The plantation uses two types of shade trees that provides habitat for at least 90 species of birds.
The flavor in this coffee is more fruity and less creamy than ther Kimel Estate. These beans are not sorted by size, which I don't necessarily see as a bad thing because the final roast results in slight unevenness which produces a nice depth and range of flavors. The savory hickory with juicy intense paypaya notes keep you intrigued as you're sipping the whole pot away before you know it. It's best as a light coffee, but it can be roasted as dark as you like. I personally keep it well out of the 2nd cracks. About 399 degrees bean temp on my roaster. Darker roasts are less "juicy" and more straightforward.