ECUADOR Indera Geisha Natural NX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“To train and investigate how to continue enhancing the intrinsic quality of the coffee varieties."

Manuel Alberto Romero Sanchez
Producer, Finca Indera, Ecuador

SCA SCORE 90.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy throughout enabling extensive and controlled build. Focus is on preserving the aromatics, express fresh berries and highlight acidity.

PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR

There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.

That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: 

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."

GENESIS

Producer	Manuel Alberto Romero Sanchez
Country	Ecuador
Region	Chaguarpamba, Loja
Altitude	1,550 masl
Varietal	Geisha
Process	Natural
Lot size	15kg
Trade	35.00 USD/kg

SENSORY EXPERIENCE WAVE

Aroma	Butterscotch, Coriander, Strawberry
Flavor	Blueberry, Jasmine, Peach, Rose
Aftertaste	Almond, Peach, Vanilla, Mid
Acidity	Peach, Strawberry, Malic, Mid
Body	Soft, Silky, Delicate, Light
Balance	Synergetic

SYNOPSIS

A conscious decision taken by Manuel Sanchez paved the way towards higher end coffee.

A specialist in coffee consulting, Dr. Manuel Diaz, trained Manuel Sanchez in the post-harvest procedures for coffee. Manuel started working toward his goal of owning a premium coffee farm. In the past, he had been trading ground and roasted coffee in Loja.

The descendants of other coffee-growing families founded the family business that includes Finca Indera in the Chaguarpamba canton in 2016. To emphasize the benefits of the fertile land, the decision to work with higher grade coffees was made. The farm's microclimate, which enables the cherries to mature in a manner that makes the coffee of Finca Indera deserving of local, national, and international recognition, allows for an abundance of winter sunshine through the morning and a thick fog from afternoon to evening. Each year, harvest takes place between May and September.

The farm used to be just a cattle pasture. A diversified production system was established through the planting of bananas, as well as timber and fruit trees, among other things. A power line was also brought to the farm and an irrigation system was installed. The farm now has a variety of plants and animals that the grasslands had once lost. Due to the environmentally friendly cultivation methods it develops, local wild animals are now seen arriving and finding refuge on the farm. Geisha, Villalobos, Caturra, Catuai, and Rub are the 5 varieties grown on the farm.

FERMENTATION

Handpicked ripe coffee cherries at above 22 Brix are fermented in aerobic environments where the pH reaches 4 and the coffee cherries dry slowly under shade to reach 10.5% humidity. The dried coffee cherries are later undergoing stabilization in bags prior to export. 

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CCX	Coffee Cherry/ORAC-Centered Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.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.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 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. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. 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 Ecuador
Finished in Scandinavia