Papua New Guinea · Sigri Estate · 150g Can · Single Origin Profile
Not All Coffee is Rainforest Coffee
— 100% Arabica | Medium Roast | For Pour‑Over Espresso
| Brand |
MARYLING Caffè |
| Series Code |
CME102100 |
| Coffee Type |
100% Arabica |
| Flavour |
Hazelnut, caramel, creamy |
| Roast Level |
Medium Roast |
| Green Bean Origin |
Papua New Guinea · Sigri Estate |
| Altitude |
Approx. 1500m (Wahgi Valley) |
| Origin (Roasted; Packed) |
Italy |
| Net Weight per Unit |
150g |
| Total Net Weight |
150g |
| Packaging Type |
Airtight metal can |
| Shelf Life |
730 days |
| Processing Method |
Triple-Washed Process |
| Recommended Brewing |
V60 Pour-Over, French press, espresso machine, moka pot, drip bags |
| Best for |
Home, office, outdoor, travel |
|
100% Arabica · Little Blue Mountain "Bird of Paradise"
Sourced from the renowned Sigri Estate in Papua New Guinea's Western Highlands, this coffee is known as the "Little Blue Mountain" – prized for its exceptional quality and refined flavour profile. Grown at approximately 1500 metres in the fertile Wahgi Valley, with rich volcanic soils, perfect rainfall and ideal climate, Sigri Estate has been producing world-class coffee since 1950, with over 70 years of expertise in cultivation and processing.
The Sigri Estate Legacy
Established in 1950, Sigri Estate is located in the Wahgi Valley of the Western Highlands Province. The estate enjoys cool climate, fertile volcanic soils rich in minerals, and abundant rainfall – all the essential elements for producing exceptional coffee. These perfect natural conditions, combined with decades of cultivation expertise, create a coffee of remarkable depth and elegance.
Triple-Washed Process – The Secret to Balanced Sweetness
Papua New Guinea employs a meticulous triple-washed fermentation method. Each fermentation lasts approximately 24 hours, with fresh water changes between each cycle to precisely control flavour development. After washing, the parchment is removed and the beans undergo rigorous grading. This precise processing method delivers bright, refined fruit acidity and a clean, lingering sweet mouthfeel – a hallmark of exceptional PNG coffee.
Flavour Profile – Hazelnut, Caramel & Creamy
Opens with a warm hazelnut sweetness and rich caramel notes, complemented by a velvety creamy body. A gentle fruit acidity adds depth and complexity, while the long, lingering finish is both satisfying and refined. Rich, full-bodied and beautifully balanced.
Italian Roasted; Canned
Every batch is roasted and sealed in Italy. Precision temperature control during the medium roast profile enhances the nutty sweetness, creamy body, and balanced fruit acidity.
Versatile Brewing
Works with V60 pour-over, French press, espresso machines, moka pot, and drip bags. Home or outdoor – barista quality anywhere.
Airtight Can – 730 Days Shelf Life
Full metal can with 150g net weight. Airtight seal locks out oxygen and preserves the coffee's aromatic richness.
The Art of Italian Espresso Begins with Respect for the Land
MARYLING Caffè inherits a century of Italian roasting tradition. We go directly to the source – Papua New Guinea's legendary Sigri Estate, where coffee has been cultivated since 1950. In the cool highlands of the Wahgi Valley, at approximately 1500 metres, the perfect combination of volcanic soils, abundant rainfall, and ideal climate creates a coffee of exceptional character. Our master roasters apply a precise medium roast to honour the bean's natural nutty sweetness, creamy body, and balanced fruit acidity – never masking its refined elegance.
The green beans arrive at our roastery in Northern Italy. Our master roasters apply a precise medium roast curve:
Medium Roast → warm hazelnut sweetness, rich caramel notes, velvety creamy body, gentle fruit acidity, and a long, lingering finish
The beans are immediately sealed in airtight cans to preserve freshness. Each brew is a journey to the highlands of Papua New Guinea – from first sip to last.
From Pour-Over to Espresso – No Compromise
Whether you prefer a slow V60 pour-over, a French press, or a classic espresso, grind to suit your method. For espresso, aim for a fine-sugar texture; for pour-over, a medium grind. You'll get a rich, creamy cup with warm hazelnut and caramel sweetness, balanced with a gentle fruit acidity – never harsh or overpowering.
Find the roast date and series code CME102100 on the can. Every can is traceable.
Brewing Tips
V60 Pour-Over (Medium Grind)
- Dose: 15g coffee / 240ml water
- Water temperature: 88–90°C
- Brew time: 150s+
- Tip: For a stronger brew, increase water temperature slightly, reduce water volume, or extend extraction time.
Espresso (Fine Grind)
- Dose: 16–17g per shot (a measuring scoop is included)
- Ratio: 1:2 (e.g. 16g coffee → 32g espresso)
- Time: 25–30 seconds
- Best enjoyed as: Espresso, Americano, or milk-based drinks (latte/cappuccino)
Grind Size Recommendations by Brewer
- Moka pot: Medium-Fine
- Siphon / Vacuum pot: Medium
- Semi-automatic espresso machine: Fine
- Drip coffee maker: Medium
- French press: Medium-Fine
- Pour-over: Medium
Other compatible brewers: French press, moka pot, drip bags
