Papua New Guinea (PNG) sigri bird of paradise

There are not many beans well known in Papua New Guinea, and this sigri is a household name for coffee lovers. Last year, a sack of birds of paradise was basically used up last month, and the last 200 grams were baked out and drank by themselves.

At first, I bought this bean because of its attractive name, but gradually fell in love with its taste, whether it was deep-baked or medium-deep, whether it was a single product or a recipe, it was so good, whether it was its taste or taste, it made me linger back and forth. The taste of Papua New Guinea is delicate in many places. I really don't know how to express this delicate in Chinese, but the bird of paradise, which is a bean with a soft and low dry aroma, with a hint of cream, baked in medium to deep (one and a half minutes after the explosion) is full of acidity, strong but not choking, and instantly turns into a pleasant sweet taste after the entrance, almost without bitterness, after swallowing. There is a touch of smoky incense left in the throat, people have endless aftertaste.