PANAMA Lynn Geisha Natural Cold FermentationPanamaLynnCF100g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“We believe in not only producing excellent coffee’s but also in improving the quality of life of the workers in this endeavor."
Eugene P. Altieri
Founder, Altieri Estates, Panama
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. 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, Cold Fermentation|
|Aroma||Cassia, Lilac, Tamarind|
|Flavor||Cotton candy, Melon, Myrrh, Strawberry|
|Aftertaste||Green grape, Oolong tea, Mid|
|Acidity||Raspberry, 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.
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 become infamous. It is constantly creating a high demand for the coffee at auctions.
Coffee producers of are constantly looking to improve the quality of coffee by including new techniques and experimental processes. This coffee follows an addition to the conventional natural drying process. Cherries are harvested at 24-26 Brix, sorted and packed in GrainPro bags to be placed in a refrigerator at 12C for 50 hours. Furthermore, cherries are removed from the refrigerator and left to rest for 10 hours and placed on raised beds for primary drying of 5 days. A prolonged drying on shaded raised beds is initiated for up to 30 days.
This lot is arranged by our friend Eugene P. Altieri with family.
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