Panama, Boquete, Chiriqui - Static Cherry, GeishaPicacho Coffee Roasters
Panama, Boquete, Chiriqui
Static Cherry, Geisha
Single Estate Micro Lot
Notes: Cherry, Raspberry, Lychee, Chocolate, Pepper, Bergamot, Dry Red Wine, Tangerine, Persimmon
Producer name: Victor Rojas
Farm name: Villa Donia
Region: Boquete, Chiriquí, Panama
Process: Static Cherry
Fermentation hours: 96 hours
Drying time: 16 days on patio
Processed and dry milled at the Creativa Coffee District just outside the town of Boquete
This lot is an excellent example of Static Cherry Fermentation. The result is an amazingly refined cup of fruit-forward funkiness. As a young coffee just a few days out of the roaster, the cup shows cherry and raspberry acidity, sugary body, and bergamot herbal notes. After a few days the coffee begins to mature, showing us a more savory profile: persimmon and tangerine acidity, milk-chocolate body with a finish of black pepper and high-altitude, dry red wine (Alsatian Pinot Noir).
This microlot comes to us from Creativa Coffee District (CCD). The CCD project is a community-based model: a centralized mill functions as both a coffee-procuring facility and an art space for local residencies. It is a space for innovation in coffee processing as well as art and sustainable practice.
CCD collaborates with local producers to bring their beautifully ripe cherries to the mill, and there the work begins. The producer of this coffee, Victor Rojas, is a third-generation 51-year-old coffee farmer from Chiriqui, Panama. Catuai, Geisha, Pacamara and Caturra trees grow on his seven hectare farm, Villa Donia, at altitudes ranging from 1600m - 1850m. Rojas’s Geisha plantation occupies the highest elevations. Rojas lives on the property with his family and actively works his crop. This is the first lot he has produced since beginning to work with CCD.
Precision operations at the CCD mill ensure an average Brix levels of 18 and a pH above 4.5. Different batches are assigned to one of four fermentation methods
This Geisha lot is the stunning result of Rojas’s magnificent crop and CCD’s Static Cherry Fermentation Process. The ambient environment is critical. Coffee cherries are sealed into steel tanks, depleted of oxygen. In this anaerobic environment, certain bacteria and yeast develop more slowly, and this lot underwent 96 hours of fermentation. This relatively short fermentation period lends a subtle vibrancy to the profile, which is due to the prevalence of lactic acids in the cherry.
This Static Cherry lot will be exclusively roasted on our smaller Aillio Bullet Roaster. Our other production roasters are just too large to be able to precisely roast these small batches. Like all of our coffee, this lot will be roasted to order.
Water: 300ml of at 200 degrees Fahrenheit
Bloom: 40ml of water saturating the coffee.
Pour: Pour in circles until your at 100ml
Pulse: Add 40-60ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 3-4 minutes