PANAMA Nuguo /186 Natural Iterative Multi-Lot Mix NXPanamaNuguo186NX40g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
"Let's see what you can do with it."
José Manuel Gallardo Mendez
Producer, Finca Nuguo, Panama
SCA SCORE 92.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing 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."
|Region||Jurutungo, Renacimiento, Chiriqui|
|Process||Natural Iterative Multi-Lot Mix|
|Aroma||Bergamot, Muscat grape, Peach|
|Flavor||Brown sugar, Honey, Mango, Pineapple|
|Aftertaste||Orange zest, Papaya, White tea|
|Acidity||Lime, Orange, Malic, Mid|
|Body||Juicy, Soft, Light, Mid|
Café Gallardo is a family owned farm and grew into fruition when José Gallardo’s father Jose Gallardo Senior arrived to the region in late 1960 and started to plant coffee. At that time, the Gallardo family farmed only the Caturra and Catuai varieties at lower elevations.
Nuguo is a small farm and was largely unattended until Jose Gallardo Jr took it over. José (Pocho) saw the potential of Nuguo and started growing Geisha on the farm. José earned his BA, Masters and Ph.D. in Civil Engineering and has used his education and experience to experiment in processing and drying. José has spent a great amount of time for the growing, production and drying formulas. It has proven to bring high level of recognition at renowned international coffee happenings around the world.
Located in Jurutungo, Renacimiento, in the Noth-East extreme of Panamá, Nuguo has five hectares of productive Geisha plants, divided in six zones that are surrounded by forest in the neighborhood of the La Amistad International Park nature reserve, at altitudes within 1,700 and 2,000 masl.
Café Gallardo’s coffee has been awarded several top awards in the Best of Panama Auctions. Exotic Washed, Exotic Natural and Innovation categories in 2015, 2016 and 2020 and won of the Best of Panama Cup 2021 and 1st and 2nd Place for Nuguo Geisha Washed and Natural respectively.
Nuguo Fermented is a mix of natural fermented Geisha coffee cherries, all produced with environmental care, and aiming to maximize the quality and uniqueness of the region and fermentation.
Natural Iterative Multi-Lot Mix
The lots included in Nuguo Fermented series are harvested ripe (in March and April) and then floated to isolate unripe cherries. The fermentation of each lot is unique where for each lot procedure is in-line with these details: Whole cherries are placed into plastic tanks with lid, not entirely sealed tight, in which fermentation takes place in Nuguo at 16 Celsius for 9 days. The fermentation can also take place in David City for 4.5 days at 30 Celsius. Coffee cherries are dried for several months and considered longer than 'standard' fermentation, all in a controlled environment, meaning temperature and relative humidity are constantly monitored. Humidity of 55% and temperatures starting at 30 Celsius and finishing at 24 Celsius are a general target while the coffee cherries are resting at 24 Celsius. Then coffee is later hulled and sorted by hand to be finally examined by standard procedures. The best lots were sampled and mixed in several proportions for cupping. The final mix and the proportions are chosen through an iterative process, using results from examinations as input to propose new proportions and examine again until an optimal level of quality is achieved.
This prize-winning coffee is arranged by our friends José with team.
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 (Red, White, Black)|
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.
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