Coffee Description
This special coffee offers a touch Indonesian earthiness paired with notes of malted chocolate, dried cherry, citrus, and spiced apple cake. It’s clean-tasting, with sweet, spicy acidity and creamy velvety body.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Typica
Process
Washed
Elevation
1,550 masl
Region
Waghi Valley
About Smallholder producers of Papua New Guinea
Sigri Estate has been producing coffee since the first heirloom Typica (of Jamaica Blue Mountain origin) and Bourbon seeds were introduced in the 1930s. The estate has had its share of ups and downs, but in the last decade, new owners have undertaken to restoring Sigri’s status as one of the top coffee producers in Papua New Guinea.
Besides upping the game with their own coffees, creating a whole new standard for excellence, Sigri has updated their processing facilities and the schoolhouses for the estate's employees' children as well. They are not only changing the face of coffee for themselves but the whole area, raising wages along with increased educational opportunities and quality of living for neighboring farmers.
Waghi Valley, Papua New Guinea
Our coffee expert
Michael McIntyre
Licensed Q Grader, Green Coffee Importer, Cupping Judge, 15+ Years Experience
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
had this to say:
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
"malted chocolate; vanilla wafers, apple spice cake; sweet tobacco; cacao"
Passion House Coffee
Passion House Coffee Roasters and founder Joshua Millman's daughter Bayla were born on the same day, five years ago in Chicago, Illinois. An intentional kind of coffee company with five team members, Passion House has a unique approach to coffee, offering three different types of genres for Crema.co members to explore. Each has its own merit and offers its own perks. (See what we did there?)
Ambient: This coffee offers subtle complexity that enhances your current state of awareness. It's creamy, delicate, and calm.
Mainstream: This coffee is familiar enough to allow you to relax, yet gives you something unexpected. It's buttery, playful, and balanced.
Experimental: This coffee has a vision all its own and will excite you with its individual expression. It's silky, bright, and vibrant.
