PANAMA Dilgo Geisha Natural Anaerobic Cold FermentationPanamaDilgoCF100g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“One word: Bonbonnière."
Founder, Coffea Circulor
SCA SCORE 94.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Short roast, low front up heat that declines. Medium level of energy throughput to enable the beans to develop as much as possible and keep a low development time.
|Region||Callejón Seco, Boquete|
|Process||Natural, Anaerobic, Cold Fermentation|
|Aroma||Champagne, Elderflower, Pear|
|Flavor||Cotton candy, Melon, Peach, Strawberry|
|Aftertaste||Green grape, Pear, Wine, Mid|
|Acidity||Charentais, Strawberry, Malic, Mid-High|
|Body||Sirupy, Structured, Mid|
The varietal geisha has won numerous coffee tasting awards in recent years and is creating a high demand for the coffee at auctions.
These prize-winning coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru Natonal Park in an area known as Callejón Seco. This area consists of volcanic soil, drained on the slope of the volcanic mountain, at an altitude where winds from the Pacific and Atlantic Oceans collide creating microclimates different from the rest of the country.
Founded by Eugene Altieri, an Italian-American businessman residing in Panama who bought the farms. After 15 years of coffee growing and earning various awards, his children are following his legacy.
This lot underwent an anaerobic fermentation process at a controlled temperature of 10°C for 12 days. Afterwards, the coffee beans were slowly dried in African beds in the shadow for 15 days. Usually the drying process takes 21 days. Lastly, the coffee was placed in a temperature and humidity controlled warehouse.
This prize-winning lot is arranged by our dear friends the Altieri family.
CONTRIBUTION, MITIGATION AND ADAPTATION
Working close to with pre-releases of coffees enables us to fine-tune details in generating targeted experiences. Previously, this coffee and process was 'code-named' Lynn, and together with the Altieri family we took on a naming convention for the Altieri Family of coffees and processes, present and for the future.
"As you also might have noticed, I named the coffees after your names. It stated with “Lynn” (after Anna Lynn) when your father distributed the first coffees years ago now. Upon the first test, I found a high amount of florals in the Geisha natural. That would be the exception in respect to the naming convention. I have a naming scheme where natural processed coffees receive female names and washed coffees are governed by male names."
In the words of Anna Lynn Altieri:
"It is very thoughtful of you and makes it very personal. Actually, we are in the process of changing all our lots names from letters to the grandchildren nicknames. We are already producing new signs for the lots. For examples, Rafa, Rola, Yuyi, Ale, RR, Luci, etc. But I really liked your idea of putting Panama in front of the name, and I also love the idea of the females for the Naturals and Males for the Washed. Thank you very much for your creativity and ingenuity. If you don't mind we would like to implement your idea."
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.
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.Made by Panama
Finished in Scandinavia