PANAMA Creativa Geisha /48 Natural Anaerobic NAXPanamaCreativa48NAX40g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
"From Sombras del Barú comes a sundowner of a coffee."
Founder, Coffea Circulor
SCA SCORE 91.00
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."
|Region||Jaramillo Centro, Boquete|
|Process||Natural, 48h Closed bag fermentation|
|Aroma||Bing cherry, Milk chocolate|
|Flavor||Blueberry, Mango, Vanilla|
|Aftertaste||Caramel, Orange, Mid|
|Acidity||Orange, Malic, Mid|
|Body||Juicy, Smooth, Mid|
Creativa Coffee District, formerly "Cafétalera Central", is the oldest mill in the province of Chiriquí. Located 30 minutes from David and Boquete, it was a protagonist in the history of the development of the coffee industry in the country.
Motivated by that legacy, the project managers began a reinvention process that results in the transformation of a traditional mill and drying patio, into a modern, state-of-the-art processing facility, CCD integrates art and specialty coffee in one space. unique and authentic where artists are promoted and celebrated to inspire industry participants around the world to support and demand new coffee production standards that ensure higher income for growers and sustainable green practices for processing stations throughout. the world.
Coffee cultivators at Panama once in a while get to prepare their coffee cherries within the way that the strength coffee industry requires. CCD is making a community with those coffee cultivators committed to keeping up maintainable crops to purchase their coffee cherries and prepare them at the CCD station. The state-of-the-art offices and the processing strategies, CCD is going to challenge the status quo by changing the way that coffee agriculturists have utilized to develop, prepare, and showcase coffee. Inspired by the Neighbors & Crops coffee show of La Palma & El Tucan in Colombia, CCD has set up collaborating connections with coffee makers in Hornito, Renacimiento and Boquete. By controlling each step of the method, CCD is willing to thrust the limits and ensure uncommon coffee profiles for Panama coffees. The collaborating farms are found at an elevation that extend between 1.300 and 1.800 masl.
Edwin Ferrenbach is 75 years old and has been running his 17.5-hectare farm for 35 years. He named it “Sombras del Baru” because it sits in the shade of the tallest volcano in Panama, Volcan Baru. He has a total of 50,000 coffee trees, with a mix of Criollo, Catuai, Caturra, Geisha and Pacamara varieties. He employs up to 20 people in the area during harvest to achieve his high-level standards of quality, and all weeding and maintenance is performed by machete to respect the natural environment. This lot has undergone 48 hours of closed bag fermentation.
This lot has undergone 48 hours of closed bag fermentation.
CCD refers to this fermentation method as "Dynamic Cherry" where coffee cherry lots are juicy and sweet, bursting with vibrant fruit notes, a round body and a integrated acidity.
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".
|RH, WH, BH||Honey Fermentation (Red, White, Black)|
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