COLOMBIA Hero/368 La Palma & El Tucan Gesha Natural Anaerobic 82h
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“A true iridescent emerald, a hummingbird among coffees, a symbol of all the good things that exist and can be created.”
Ivica Cvetanovski
Founder, Coffea Circulor, Norway & Sweden
SCA SCORE 94.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an intense and elegant aroma of strawberry fragrance follows us through to the first crack with a swift finish.
GENESIS
| Producer | La Palma & El Tucan |
| Country | Colombia |
| Region | Cundinamarca |
| Altitude | 1,740 masl |
| Varietal | Gesha |
| Process | Natural, Anaerobic, 82h |
| Lot size | 25kg |
| Trade | 130.00 USD/kg |
SENSORY EXPERIENCE
| Aroma | Blackberry, Lavender, Lilac |
| Flavor | Apple, Mango, Pineapple, Strawberry |
| Aftertaste | Ginger, Myhrr, White grape, Mid-Long |
| Acidity | Strawberry, Raspberry Citric, Lactic, Mid |
| Body | Velvety, Tart, Light |
| Balance | Synergetic |
SYNOPSIS
The vision of LP&ET resonates fully with our “Made in their respective countries. Finished in Scandinavia,”-ideology.
When Felipe Sardi and Elisa María Madriñan first arrived to the land for growing specialty coffee, a biologist friend was invited to analyze the landscape. By helping to identify native flora and fauna, they asserted that two rare species were cohabiting the farm: the Emerald Toucan and the endangered Wax Palm.
Filipe believes in the power of nature. His aspiration is to learn how to design effective and productive ecosystems by working with nature and not against it. La Palma & El Tucan is transcending from monoculture into a polyculture, meaning the plantation will soon look more like a forest than a coffee plantation. By relying on biodiversity, along with an intensive organic fertilization program, it will generate more desirable results in terms of production yields and plant defense mechanisms. This is a bold and risky approach, yet an honest trial and opportunity for the future.
The farm is eighteen hectares, four of which remain a wild primary forest. The fourteen hectares in coffee production are separated into five plots: Gesha, Sidra, SL28, Typica and Java. This explicit lot numbered 368 has undergone an 82 hour anaerobic fermentation with careful attention to picking by an elite team of female cherry pickers.
The Gesha Heroes Series crop makes up 10% of the farm’s production and is the result of impressive achievement: a true gem admired for its processing and quality scoring achievements. Presented in 25kg boxes (2 bricks weighing 12.5kg each) where only 100 boxes are available per year worldwide. We are grateful to have acquired the lot numbered 368 for you to relish - a true gem.
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
| Calcium (Ca) | 0.9 mg/l |
| Sodium (Na) | 1.7 mg/l |
| Silicon Dioxide (SiO2) | 1.4 mg/l |
| Potassium (K) | 0.3 mg/l |
| Magnesium (Mg) | 0.2 mg/l |
| Sulfate (SO4-) | <7.0 mg/l |
| Chloride (Cl-) | 2.5 mg/l |
| Nitrate (NO3-) | 0.1 mg/l |
| Fluoride (F-) | <0.1 mg/l |
| pH | 6.2 |
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
| 0-3 days | Focused acidity |
| 4-7 days | Optimal Coffea Circulor recommended praxis |
| 8-14 days | Increased floral perception |
| 15-21 days | Increased sweetness |
| 22+ days | Increased balance |
| 1+ month | Intact sweetness, peak intensity |
| 2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Colombia
Finished in Scandinavia