SIGRI A
No. Not a mis-spelling of Sangria. Not alcoholic at all, in fact.
Sigri A is the latest coffee I’ve received as a fully paid up member of the Robert Roberts Coffee Connoisseur Club and it comes all the way from the Western Highlands of Papua New Guinea (pictured).
Was it worth the journey? Had my doubts when I read it was a fine and delicate coffee and also noticed the colour, which was quite light compared to most of the coffees I’ve known.
Gareth Scully, the Master Blender at Roberts, suggests it is ideal in the morning - when your palate “is a bit more open to taste”. He has a point. If you yourself are feeling a little “delicate” in the morning, then this is the one for you.
I have drunk it at other times also and have grown to like it, even though it is certainly no way near as strong as the Monsoon Malabar, last month’s selection. Gareth suggests using milk but I never do. The Sigri is a really nice subtle coffee, well balanced and a fine finish indeed. No need for supports or disguises.
The artisan producers apparently take a little more time over the beans and Roberts went for a lighter roast here, 11 minutes at 189 degrees with the beans released 50 seconds after the first crack is heard. Nice choice Gareth and well handled.
This is the third in series. The first was a Brazilian Bruzzi. From where in their world will Mr Scully pull the next gem from?
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