Since 2002 Corti Brothers has not been able to offer this very pleasing coffee discovered by Rick Mindermann of our staff. Sigri Estate Peaberry from Papua New Guinea is especially pleasing. Sigri plantation, established in 1950 in the Wahgi Valley of Papua New Guinea’s Western Highland Province, produces some of the finest arabica coffee. The estate, at 5,200 feet has been recognized as producing a world class coffee, hand picked and inspected, wet processed and sun dried.
Peaberry beans are natural sports in coffee. Normally a coffee “cherry” produces two flat sided beans. Peaberry occurs when the coffee flower is singularly pollinated, creating one rounded bean rather than two flat sided ones. The peaberry matures with the nutrient flow intended for two berries. Famous as a more flavorful bean it has a rich, chocolate-y flavor and sweet mellow taste.
Roasted by Jeremiah’s Pick Coffee company in San Francisco, the Sigri Estate is a medium roast, whole bean packaged in 16 oz. nitrogen flushed valve bags for freshness. Needless to say, we have only a limited amount.
The name Oscar Tintori is the most famous in Italy for citrus plants. The Tintori nursery is located in Pescia, a serene, delightful part of Tuscany in Lucchesia, the area of Lucca/Pistoia, famous for its wonderful gardens. The nursery has now published a very useful, informative and jewel of a book on citrus.
An important part of Italian gardens is the citrus collection, generally lemons and oranges, but encompassing the whole of the genus Citrus. These plants are generally grown in pots, so that they can be moved under cover during winter, into the “limonaia” or better known in French as, “l’orangerie.”
Ornamental Citrus Plants, some 216 pages, is divided into chapters on care of citrus, reproducing systems, training systems and monthly care. For me the most valuable section is that on the varieties done by Paolo Galeotti, curator of the Villa Medicea di Castello gardens.
This is not a technical book in the citrus production sense, but a hobby book, showing what is still grown in Italy and cultivars that might be commercial. If you want to see the fruit and leaves of the Chinotto from Savona or the Ciaculli mandarin, or read their known history, here is your chance.
This is the best “maraschino” cherry made. This is not your flavorless Royal Anne white cherry pitted and dyed red, but sour marasca cherries in thick syrup made of marasca cherry juice and sugar.
The Luxardo firm which produces the Marasche al Frutto, industrialized the sweet, clear cherry liqueur known as Maraschino in 1821 at Zara on the Dalmatian coast (now in Italy’s Veneto) and has been the major producer ever since. Maraschino cherries probably had nothing to do with mixed drinks until fairly recently.
Eric Felten, in his weekly “How’s your drink?” column for The Wall Street Journal, writes informatively about maraschino cherries and especially the Luxardo Marasche Al Frutto.
If you want to use a “maraschino” cherry in a drink, then use the grown up version, Luxardo Marasche Al Frutto. They can be used very nicely in dessert making or eaten by themselves as they were originally.