PANAMA Chevas Criollo /83 Natural NXPanamaChevazCriollo83NX100g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
"Welcome on board."
José Luiz Chevas
Producer, Chevas Coffee Estate, Panama
SCA SCORE 89.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing 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."
José Luiz Chevas
|Region||Alto Quiel, Boquete, Chiriqui|
|Aroma||Bergamot, Honey, Vanilla|
|Flavor||Honey, Meyer lemon, Peach|
|Aftertaste||Blood orange, White tea, Mid|
|Acidity||Nectarine, Pineapple, Malic, Mid|
José Luis Chevas joined his family business at the age of 18 after being inspired by his grandfather's work
When Luis Victor Chevas purchased his first property in Alto Chiquero, Boquete in Panama, in the 1970s, the Chevas Coffee Estate was born. Large-scale agriculture was the focus of this farm, which mostly produced potatoes and onions. After a few years, it grew with the addition of two more farms, El Salto and Alto Quiel, giving it a total of three distinct microclimates with nutrient- and organic-rich soils. These farms, which ranged in elevation from 1500 to 1750 masl, brought a variety of coffee plants with them, but it wasn't until 1996 that Luis made the decision to begin planting his greatest production lots, which at the time provided the biggest coffee farms.
In 2016, José Luis Chevas founded Chevas Coffee Estate. Together with Adrian Villarreal, the 2020 Panama Barista Champion, José oversees the farm today. They think that working together with a barista, who provides the last touch, will enable them to discover and develop variations in the coffee by utilizing various techniques that can raise quality and enhance the sensory experience.
Additionally a direct ancestor of the original Typica coffee beans is the criollo. Criollo coffee beans are vulnerable to pests and coffee rust. Additionally, when compared to other Arabica coffee varietals, their production is quite poor. However, many have worked to protect and strengthen this Arabica variety because of their distinctive cup profile and quality.
This lot is a traditional natural fermented and dried in cherry Criollo.
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".
||Coffee Cherry/ORAC-Centered Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- 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.
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.
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.
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 Panama
Finished in Scandinavia