Kaphiy Pacha Mama (Papa new Guinea) beans 350g

Kaphiy Pacha Mama (Papa new Guinea) beans 350g

Microlot Pacha Mama 40. PNG.TY/CAT/BOU. FIL

Experience Pacha Mama's Typica, Catura and Bourbon varieties at Sigri Estate in Papua New Guinea. Lightly roasted and grown on volcanic soil at 1520-1830 meters altitude, this 40 kilo micro-plot offers notes of cedar, cinnamon, licorice, bergamot, dark berries, caramel and tropical fruits with balanced acidity. Founded in the 1950s, Sigri is a renowned Arabica producer that focuses on sustainability and provides habitat for over 90 species of birds.

Best for: Espresso & Filter

Tasting notes: Spicy cinnamon, crisp apple, mild caramel
Species: Arabica
Variety: Bourbon
Processing method: Natural process

Did you know?
Typica is a prized coffee variety known for soft, sweet beans with floral and fruity notes and balanced acidity. It thrives at high altitudes but produces lower yields and is more susceptible to pests

CHF 27.00

Size:

350 grams

Variant

Papua New Guinea – Sigri Estate

Established in the 1950s in the Waghi Valley in the Western Highlands of Papua New Guinea, Sigri Estate is known for producing some of the finest gourmet Arabica coffees in the world. The plantation focuses exclusively on Arabica beans, particularly the Typica variety. The seeds of these coffee plants originally come from Jamaica's famous Blue Mountain Typica trees. Sigri is strongly committed to environmental sustainability and its shade-giving trees provide a habitat for over 90 species of birds.

origin details

Location: Waghi Valley, Jiwaka Province, Papua New Guinea
Farm: Sigri Estate
Altitude: 1520 to 1830 meters above sea level
Terrain: Mountainous
Soil type: Volcanic
Average temperature: 17°C
Annual rainfall: 711 mm

Unique features

Sigri Estate employs environmentally friendly practices. The shade trees – such as rainforest, eucalyptus, casuarina and pine trees – provide important habitat for a variety of bird species.

Botanical Information

Type: Arabica
Varieties: Typica, Catura, Bourbon
Harvesting method: Handpicked
Harvest time: April to June and August to October
Export period: June to November
Bean size: 15-18
Processing: Fully washed and sun dried
Bag size: 60 kg

brewing recommendations

For best results, use one of these recommended brewing methods:

French press

pour over.

V-60

Chemex

espresso machine

Recommendation for the preparation of filter coffee

Grinding level::

Medium coarse, similar to coarse sand. This grind allows for a balanced extraction when filter brewing.

dosage:

Use 15-18 grams of coffee per 250 ml (8 oz) of water. Adjust to taste - use more coffee for a stronger flavor and less for a milder cup.

water temperature:

About 200 °F (93 °C). This temperature is ideal for filter coffee and brings out the delicate flavors of the coffee without over-extracting it.

Brewing time:

Aim for a total brewing time of 3-4 minutes, depending on your preferred method (pour-over, drip, or immersion).

tips:

Before brewing, rinse your filter with hot water to remove any paper taste and preheat the brewing vessel. Pour the water evenly over the grounds in slow, circular motions to ensure even extraction. Allow the coffee to brew for 30 seconds, adding just enough water to saturate the grounds before continuing to pour.

This method highlights the coffee's natural flavors and produces a clean, balanced cup with subtle acidity and rich undertones.