Saturday, July 22, 2006

Papua New Guinea - Sigri

Roasted to Full City in around 15 minutes (I'm not into the Agtron scale yet).

This coffee is pretty smooth, but a bit brighter than I would expect at its roast level.

Starting out, the flavor is very well balanced, with a little chocolate, hint of raisin, and a little spice, melded together so none of them really stand out unless looking for them.

The mouthfeel is about a medium body that thins out a little as the cup cools.

Also, the spiciness sets a backdrop for what I perceive as lemon which begins to take center stage as the temperature begins to drop. The chocolate is still present, though less obvious. The citrus notes are more aggressive than others, though the initial flavor is still present, softly filling the darker notes.

As the cup approaches room temperature, there is a fairly dominant caramel flavor that helps to smooth the mouthfeel out into nearly a creamy texture. Wonderful.

Overall, a great cup. Beautiful in a French Press.

A bit too bright, imo, as a Single Origin espresso. The citrus notes are too much when used as a Single Origin cappuccino, and the result almost tastes a bit sour.

Works well in drip, though much subtlety is lost in the paper filter.

I would definitely buy this again to be used in a French Press. More of a good every-day coffee in the morning than as a special coffee from an auction lot, but that's not a bad thing. It's just a different type of enjoyment.. it's a bit more "comfortable".

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