Panama Geisha Washed Carbonic Maceration Coffee

(earns 165 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Nuts And Spice Flavours / Notes
Nuts & Spice
Apricot Blackberry Cherry Cinnamon & Nutmeg Coffee Flavours Cookie Hops & Boozey Kiwi Pomegranate Strawberry Sugars Vanilla
Flavours & Notes
Quick Details
Origin(s): Africa (Multi regions) China Panama
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile:
Processing Method: C02 Decaf Carbonic Maceration Pulped Natural Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine No, this product is either decaffeinated or 100% caffeine-free
Is this coffee available as pre-ground?
Are there any specific product benefits?
Panama Geisha Washed Carbonic Maceration Coffee

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that declines. Low level of energy throughput to enable the beans to develop as much as possible and keep a low development time. This coffee has a cupping score of 93.

- Coffee Overview -

This coffee has won several competitions worldwide and continues to impress every person who comes in contact with its extraordinary aromas and flavors. It is also constantly improving and refining the experience.

Deborah’s geisha grows slowly on beautiful trees and at extreme altitude contributing to superior aromas and flavors.

Jamison understands that a holistic ecosystem is essential to responsible coffee production where sustainability is key. Excellent raw material combined with powerful knowledge and experience produces excellent products. 

Post-picking, the pulped coffee is added to a stainless steel sealable container. Carbon dioxide is injected to slow down the dissolution of sugars in the grain. The pH decreases and the concentration of ions increase which indicate an increase in acidity. The power of hydrogens certainly has an effect on this process: Carbonic Maceration removes most oxygen from the fermentation process, injecting the properties of the grain which are resulting in more fruit-dominant and full-bodied coffees.

The Washed Carbonic Macerated Geisha and current China Barista Championship coffee. This coffee was recently used to place 4th in the World Barista Championship, Boston, 2019 and has has won numerous national championships. The process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. Cherries are then carefully selected for a second time before processing. The pulped coffee is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. After the required time inside the CO2 infused tanks the coffee is removed, then placed on shaded, raised, African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained.

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