“Intently deep like piercing sapphires, beholders of past, present and future."
Co-Founder, Coffea Circulor, Norway
SCA SCORE 92.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that declines. Low level of energy througput to enable the beans to develop as much as possible and keep a low development time.
|Region||Callejón Seco, Boquete|
|Varietal||Geisha, Green Tip|
|Aroma||Dark cherry, Lilac|
|Flavor||Dark cherry, Guava, Melon|
|Aftertaste||Butter, Green grape, Long|
|Acidity||Cherry, Tartaric, High|
|Body||Sirupy, Transparent, Mid|
The varietal geisha has won numerous coffee tasting awards in recent years and is creating a high demand for the coffee at auctions.Geisha coffee plants have become known for their distinguished characteristics. The producer, Eugene, acquired two farms in the Boquete region of Panama which were completely abandoned and commenced his involvement with the Special Coffee Association of Panama (SCAP) by primarily focusing and devoting himself on quality.
This coffee follows a conventional natural drying process infusing the beans in the cherries with an exquisite experience. The aroma is blessed with intense lilac. The flavor is ambitious: elongated fruits such as cherry guava and melon. The aftertaste supports the flavor with bright shimmers of green lingering grape. A reflection of the flavor is additionally found in the acidity with ambitious cherry. The body, its distinct viscosity, is reminiscent of excellence.
Various varietals are additionally grown and picked by natives housed in the proximity of the farm. The community and the area also supports facilities for education and medical care.
This lot is arranged by our friend Eugene P. Altieri.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
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