Description
Silky smooth and very clean. Lower acidity with good sweetness and balance. Very chocolaty/caramel type cup of coffee with some very cool nutty(almond) accents. If you roast before 2nd crack, which is preferred, one can balance in some melon and stone fruit acidity into the mix which is a big plus to the depth of flavor.
Sigri is a washed Arabica coffee and undergoes a rigorous wet factory process. Quality Control begins in the field; Cherry coffee is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking.
A fermentation process follows, a period of three days broken every 24 hours by washing – but unlike most other brands, the Sigri process follows this by total immersion in water for a further day, which creates a superior coffee. Careful conditioning of 21 days is followed by hulling, grading, color sorting and finally hand sorting. This combined with rigorous quality control before packing produces the finest green been for which Sigri is renowned.
lbuschmann –
Kimel Papua New Guinea PB is a distinct, excellent cup of coffee. It has just enough bitterness, without acidic overtones. In comparison, Bolivia is a smooth coffee allowing your taste buds to go into a “comfort zone” after the first few sips; a very mellow cup. Bolivia coffee makes an excellent blender. Kimel Guinea, however, maintains that first sip intensity all the way to cold cup. It is definitely up there with El Salvador Pacamara.