Coffea Circulor

Panama Lynn Geisha Natural Cold Fermentation Coffee

Grape & Gooseberry Melon & Cantaloupe Myrrh Strawberry Sugars
Panama
Dispatched from Coffea Circulor
(earns 100 Taste Points)
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This coffee is only available as wholebeans.

“We believe in not only producing excellent coffee’s but also in improving the quality of life of the workers in this endeavour"

Eugene P. Altieri
Founder, Altieri Estates, Panama

 

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 application to enable the beans to develop as much as possible focusing on generating a fizzing acidity.

- Overview

The varietal geisha has won numerous coffee tasting awards in recent years and is creating a high demand for the coffee at auctions.

Geisha coffee plants have become known for their distinguished characteristics. The producer, Eugene with family, acquired two farms in the Boquete region of Panama which were completely abandoned and commenced his involvement with the Special Coffee Association of Panama (SCAP) by primarily focusing and devoting himself on quality and innovation.

The varietal geisha has won numerous coffee tasting awards in recent years and become infamous. It is constantly creating a high demand for the coffee at auctions.

Coffee producers of are constantly looking to improve the quality of coffee by including new techniques and experimental processes. This coffee follows an addition to the conventional natural drying process. Cherries are harvested at 24-26 Brix, sorted and packed in GrainPro bags to be placed in a refrigerator at 12C for 50 hours. Furthermore, cherries are removed from the refrigerator and left to rest for 10 hours and placed on raised beds for primary drying of 5 days. A prolonged drying on shaded raised beds is initiated for up to 30 days.

This lot is arranged by Coffea Circulor's friend Eugene P. Altieri with family.

- Brewing Recommendations

Coffea Circulor's World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.

- Water Recommendations

Use water with balanced mineral content to optimise flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. Coffea Circulor advise a temperature between 93-95°C for the best brewing experience.

- Additional Information

Flavours: Cotton candy, Melon, Myrrh, Strawberry, Green grape, Oolong tea
Origin: Callejón Seco, Boquete, Panama
Varietal: Geisha, Green Tip
Process: Natural, Cold Fermentation
Altitude: 1750-1800 metres above sea level
Cupping score: 94.00

Made by Panama. Finished in Scandinavia.
Smooth
Brightness of Flavours
Crisp
Bright & Crisp
Thin
Mouthfeel
Heavy
Medium Balanced
Balance of Flavours
Well Balanced