All plantings are exclusively Arabica, concentrating on the Typica varieties which originate from seed introduced to Papua New Guinea from Jamaica Blue Mountain Typica rootstock. The farm sits at 5000 feet above sea level, with the main crop harvested from May to July. All growing and processing practices follow a system which has been thoroughly proven over many years, and insists on the highest standards and quality at every stage.

Sigri coffee undergoes a rigorous wet factory process. Quality control begins in the field; coffee cherry 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. The fermentation process stretches through a period of three days, broken every 24 hours by washing. Unlike other washed processed coffees, however, Sigri’s process follows this by a total immersion in water for a further day, which creates a unique flavor profile.

All Sigri coffee is sun dried to further enhance flavor. Careful conditioning, hulling, grading and hand sorting follows. Soil and water conservation as a priority, and the plantation is bird and eco friendly. They employ a “medium density shade” strategy, which uses two types of shade trees to protect the coffee plants and fields. This promotes not only the even ripening of coffee cherries, but also provides habitat for at least 90 species of birds.