PANAMA Doki Geisha Natural CCX
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“To enhance the perception of coffee not being coffee and promote raw, natural fruit juice."
Founder, Coffea Circulor
SCA SCORE 92.25
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 application is sustained to focus on the appearance of fruit characteristics guided by red berries sweetness and alike 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."
Coki is a derivative of the above 'Sok'.
|Producer||Ivica Cvetanovski & Roger Pitti|
|Region||Callejón Seco, Boquete|
|Process||Natural, Slow Drying|
|Trade||True Development Cost, 65.00 USD/kg|
|Aroma||Coffee cherry, Lavender, Toffee|
|Flavor||Lavender, Cinnamon, Orange, Toffee|
|Aftertaste||Blueberry, Rose hip, Strawberry, Mid|
|Acidity||Blackberry, Vibrant, Malic, High|
|Body||Juicy, Round, Elegant, Mid|
Continuing development with several fermentation formulas at Altieri, showcasing successful experiments to prioritize fruit sweetness and fruit acidity.
The coffee cherries are manually selected and cleaned to make sure only the complete mature coffee cherries are entering the fermentation phase. As the actual coffee cherries are acting like "anaerobic pods" for the grain, we investigate how drying only under these circumstances affects the grain during each day that passes.
FERMENTATION AND POST-FERMENTATION HANDLING
The cherries are first semi-containers in barrels for 10 days and later sun dried in a dedicated greenhouse on African beds at 1,800 masl until 11% humidity is achieved. The coffee cherries are later hulled and placed in vacuum bags to reduce exposure to open air in order to preserve their moisture.
With ‘Doki CCX’, we continue to express our intention with roasting where it today in 2022 has become diluted with expressions such as ‘light’, ‘medium’ and so on. Unless using specific color instruments with a dedicated scale, these terms are indefinite in respect to what they attempt to achieve. Together with the more technical roasting details, we also showcase the practical result in simpler words.
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|
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.
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|
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