Papua New Guinea Sigri Coffee Brand Story Flavor characteristics of Paradise Bird Coffee beans

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Papua New Guinea, what a strange country it is, and the understanding of this country in coffee comes from a coffee bean called "Bird of Paradise". Let's talk about this bean in front of the street coffee. The vast majority of the country's territory is on the island of New Guinea, which is divided into east and west by a straight dividing line, with Indonesia in the west and Papua New Guinea in the east. Because the name is too long, it is generally abbreviated to "Papua" or its abbreviation "PNG".

Many people call Papuan coffee the Little Blue Mountains, but because Papuan coffee varieties are iron pickups introduced from Jamaica Blue Mountains, and the planting environment, altitude and precipitation are very similar. The introduced iron card quickly adapted to the environment of New Guinea and is a well-deserved little blue mountain in terms of variety and simultaneous island environment. The coffee-growing areas of Papua (latitude 6 °S) are closer to the equator than the Blue Mountains (about 18 °N). Its fine flavor is still slightly different from Blue Mountain, and the flavor of Papuan coffee will add to the sweet and sour feeling of dark fruit.

Paradise Bird Coffee Front Street Coffee this year chose Paradise Bird Coffee from Siguri Manor. Here we want to popularize science about the origin of Paradise Bird Coffee. The two types of Papuan coffee that circulate more in China come from sigri and purosa, whose exported coffee sacks are printed with the pattern of Bird of Paradise, which is the national bird of Papua.

The Papuan coffee bean was first introduced from Siguri Manor. At that time, the country gave the coffee bean the name "Bird of Paradise". After that, the coffee sack of Prosa Manor was also printed with the pattern of Birds of Paradise, but in order to distinguish between the two kinds of beans, the later introduction could only be called by the manor name. Although this seems unfair to the latecomers, years of imperceptible influence have subconsciously bound Sigri to the Bird of Paradise. However, Siguri Manor is also absolutely worthy of the name of the Bird of Paradise. This year's coffee raw beans are full of grains, emerald green and look like excellent beans. Sigley Manor was founded in 1950 and has been a pioneer in the local coffee industry for more than 60 years. Located in the Waghi Valley Valley of the West Highlands (Western Highlands), about 1500 meters above sea level, Sigri Manor has mineral-rich volcanic soil, cool climate, fertile soil and abundant rainfall. Siguri Manor also pays great attention to ecological protection, in order to protect the soil and water, reject the use of pesticides and pesticides, and take care of the ecology and nearby birds. It often attracts many birds of paradise to rest, so it has a nickname for Paradise Bird Manor. Bird Paradise Manor has adhered to a high standard of planting and handling system for many years. During the harvest season from April to September each year, only fully ripe red coffee fruits can be picked by hand, making the coffee berries sour and sweet. At Paradise Bird Manor, cup tests are carried out every day to ensure that the plantation provides customers with the same quality gourmet coffee. As a result, Paradise Bird Manor has become a classic of boutique coffee in the world.

Qianjie Coffee Papua New Guinea Paradise Bird

Manor: Sigley Manor

Altitude: 1800 m

Variety: iron pickup

Treatment: washing

Just got this bean, compared with the same washing treatment of Blue Mountain, it is really difficult to distinguish between male and female. Guess which of the following pictures is the bird of paradise and which is the Blue Mountain.

The answer is revealed.

Bird of Paradise

(lower) washing Blue Mountain

Qianjie Coffee uses medium-roasted beans because the tin card is a low-density raw bean. In order to highlight its refreshing acidity and fruit aroma, emphasis will be placed on the firepower adjustment after the first burst. The furnace temperature reaches 170 degrees Celsius and enters the pot, the throttle opens 3, the firepower is 140 degrees, and the temperature recovery point is 1 temperature. The throttle opens to 4; when the temperature is 140 degrees Celsius, the throttle opens to 4; when baking to 6 degrees Celsius, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, and the temperature 176 degrees firepower drops to 110; the throttle changes 4. When the firepower dropped to 90 at 180 degrees, ugly wrinkles and black markings appeared on the bean surface, and the smell of toast obviously changed to coffee, which could be defined as a prelude to an explosion. At this time, the firepower rose to 183.5 degrees to 10 degrees 39. 08 "starts to explode, the throttle is fully open, adjust the firepower to 60 degrees at 188 degrees, and the throttle is fully open (the firepower should be adjusted very carefully, it should not be so small that there is no burst sound, and the temperature rise rate after the explosion is controlled between 6 degrees). The development time of the first explosion is 3 degrees 39 degrees, and the pot is 198.5 degrees.

Qianjie coffee brewing scheme takes 15 grams of coffee powder as an example, using a powder-to-water ratio of 1:15, a medium-coarse grinding (65% pass rate of No. 20 standard sieve), and a water temperature of 88 ℃. Filter cup uses KONO MEIMON filter cup. This time, it is cooked in stages. Slowly pour into the coffee powder, the first section around the middle of a small circle of water 30g steaming for 30 seconds, the first stage of water injection, the dry coffee powder layer will slowly absorb water and expand into a "hamburger".

The center of the second section is injected with 120g water in the outer circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. In the last stage, 75g was injected, which reached 225g of the total water injection. All the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is 2 minutes. Flavor: mainly nutty, cocoa aromas with a hint of berry sweetness. The palate is full-bodied and balanced, with sweet taste and soft acidity.

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