|Origin: Papua New Guinea||Tasting Notes: Cherry, molasses, sweet tobacco leaf|
|Region: Waghi Valley||Process: Washed|
|Farm/Mill: Sigri Estate||Variety: Typica|
|Farmer: Multiple||Altitude: 4500ft|
|Name Inspiration:||Roast Profile: Medium|
Sigri Estate is a name that rings out among veteran coffee roasters who have been around for decades, but unfortunately the farm fell into disrepair in the 1990s. New owners bought the farm in the last decade, and are committed to restoring Sigri's reputation as a top Papua New Guinea coffee producer.
All coffee bearing the Bunum Wo name is grown at over 4500 feet elevation. Bunum Wo considers soil and water conservation as a priority and the estate is bird and eco-friendly. Bunum Wo employs a medium density shade strategy, using two types of shade trees. This promotes even ripening of coffee cherries and provides habitat for at least 90 species of birds.
Bunum Wo is a washed Arabica coffee that undergoes a rigorous wet factory process. Quality Control begins in the field; Cherries are 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.
A fermentation process follows, a period of three days broken every 24 hours by washing – but unlike many other coffees, the Bunum Wo process follows this by total immersion in water for a further day. This balances the flavors. After sun-drying, the coffees are carefully conditioned for 21 days. This is followed by destoning, hulling, grading, densometric sorting, color sorting, and finally hand sorting.