PANAMA Lissy Geisha Natural Anaerobic Slow Drying 72h
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“Fizzing, clever, lively and second to none just like an elegant glass of Champagne."
Co-Founder, Coffea Circulor, Norway
SCA SCORE 95.00
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 application to enable the beans to develop as much as possible focusing on generating a fizzing acidity.
|Region||Callejón Seco, Boquete|
|Varietal||Geisha, Green Tip|
|Process||Natural, Anaerobic Slow Drying, 72h|
|Aroma||Cedar, Jasmine, Orange|
|Flavor||Champagne, Sugar cane, Wild strawberry|
|Aftertaste||Green grape, Oolong tea, Mid|
|Acidity||Orange, Strawberry, Malic, Mid-High|
|Body||Smooth, Structured, Elegant, Mid|
Altieri coffee farms are proud to be producing quality coffees and at the same time improving the lives of all who are involved in this process.
Geisha coffee plants have become known for their distinguished characteristics. The producer, Eugene with family, 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 and innovation.
The varietal geisha has won numerous coffee tasting awards in recent years and is creating a high demand for the coffee at auctions over and over again. The Altieri family has created a desirable coffee with its ASD process.
This coffee follows an addition to the conventional natural drying process. The handpicked cherries are placed into fermentation tanks for 100 hours with the pulp. Temperaturs drop to approximately 8C and retain a stable environment to ensure a consistent generation of the sugars. Furthermore, the cherries are placed onto drying beds in a thin layer for a total time drying time of four weeks.
This lot is arranged by our friend Eugene P. Altieri with family.
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 throughput to enable the beans to develop as much as possible and keep a low development time.
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