Coffea Circulor Panama Geisha Cuatro NADX 100g

290 kr including VAT

PANAMA Abu Cuatro Geisha Natural Anaerobic 120h Dry Fermentation NADX (Best of Panama)

“This coffee is very special because it was chosen by my kids and me as our representative in the BOP competition.”

José Luttrell
Producer, Abu Coffee, Panama

SCA SCORE 93.50

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low level energy application is applied to focus on the appearance of red grape and dark fruit characteristics that can be perceived as a white wine-like sensation.

GENESIS

Producer

Hacienda Cañas Verdes

CountryPanama
RegionCañas Verdes, Boquete
Altitude1,550 masl
VarietalGeisha, Green Tip
ProcessNatural, Anaerobic 160h, Dry
Lot size40kg
Trade120.00 USD/kg


SENSORY EXPERIENCE

AromaChampagne, Gardenia, Green grape
FlavorApple, Cotton candy, Melon, Gooseberry
AftertasteCantaloupe, Cognac, Gardenia, Vanilla
AcidityGreen grape, Gooseberry, Malic, Mid
BodySmooth, Structured, Elegant, Winey, Mid
BalanceSynergetic


SYNOPSIS

Hacienda Cañas Verdes is today the reflection and result of the work of José and Bibiana Luttrell with staff. Since 2017, the aspiring work has rendered ambitious efforts with results being a world renowned and respected sensory experience.

The operations at Abu Coffee is named to honor the memory of José Guillermo Luttrell Tedman, the third generation of coffee producers. “Abu” (short for Abuelo, grandfather in Spanish), as his grandchildren called him, represents the legacy of this visionary and passionate lover of Boquete and high end coffee to preserve for generations to come.

GEOGRAPHY

The coffee trees are grown on the slopes of the Volcán Barú National Park, which are fertile, well-drained, volcanic origin, and deep soils enriched with organic content. The coffees are cultivated in the region of Cañas Verdes, Boquete, in a humid and rainy microclimate typical of the tropical forest.

The average altitude is 1,550 meters above sea level. The shade protecting the plantation is given by native trees that grow in harmony with abundant local flora and fauna, respecting the environment and biodiversity. Given its strategic geographic location, sunlight is a crucial element throughout the whole process. The plantation receives powerful solar radiation, interrupted in the mornings and sunsets by a soft tropical mist known locally as “Bajareque” and caressed by thick fog.

Harvest season begins in summer, approximately in December and extends until March. At this time of the months, the humidity drops, which combined with the natural shade and the Bajareque mist achieves the optimal balance for the maturation process. As a result, the cherries develop their maximum potential, optimally intensifying the sugars and enriching the bean’s flavor.

The armada of coffee trees consist 60% by native species of trees that grow in volcanic soil on the south slope of Volcán Barú. Annual precipitation is 3,500mm contributing to a consistent hydration and retention of water of the soil. This is crucial due to the trees absorbing precious minerals contained in the soil. Harvesting season occurs during January and March where all coffee cherries are hand picked and prepared for dedicated fermentation formulas. 

The virgin rain forests where the Abu Coffee plantations lie within make of its climate an extraordinary condition to achieve a unique combination of characteristics that make the Geisha one-of-a-kind coffee imbued with personality, intense juicy flavors and aromatic floral notes.

FERMENTATION

This lot comprises of the grand royale pick for the harvesting season, the ultimate quality of cherries to be selected prior to fermentation and post-fermentation meticulous sorting. The fermentation is based on an anaerobic dry process is applied for 120 hours and then sun-dried on African raised beds for approximately 25 days.

This prize-winning coffee is arranged by our dear friends Jose, Bibiana and Rick. 

FERMENTATION MORPHEMES

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”.

AXAnaerobic Fermentation
CXCold Fermentation
CMXCarbonic Maceration
DXDry Fermentation
EXExtended Fermentation
RH, WH, BHHoney Fermentation (Red, White, Black)
HXHypoxia Fermentation
MXMacerated Fermentation
NXNatural Fermentation
SXSlow Fermentation
WXWashed Fermentation
YXYeast Fermentation

 

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

  • 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.

WATER RECOMMENDATIONS

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.

STORAGE RECOMMENDATIONS

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.

TEMPORALITY RECOMMENDATIONS

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 daysFocused acidity
4-7 daysOptimal Coffea Circulor recommended praxis
8-14 daysIncreased floral perception
15-21 daysIncreased sweetness
22+ daysIncreased balance
1+ monthIntact sweetness, peak intensity
2+ monthsInherent balance, possible reduced florals turning herbal

 

Made by Panama
Finished in Scandinavia

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