GN19 - Abu Geisha Natural Double Phase Anaerobic

Brewers Cup Competition Lot 

Package

100g vacuum sealed 

Origin

Panama Abu Coffee

Process

Natural Double Phase Anaerobic

The cherries are hand collected in the optimum maturation point, then hand-selected and floated with mountain spring water. The whole cherries are fermented for 24 hours in open tanks. Once this first stage is finished, the cherries go through a second phase of anaerobic dry process for 96 hours. After the fermentation is completed, the cherries are transferred manually to the African raised beds to the final sun-dried stage for 25 days.

Variety

Geisha

Altitude

1650m

Roast

Competition Roast (Roast to order)

Tasting Notes

Fragrance and Aroma: Honey Suckle and sweet cherry

Taste and aftertaste: Rose, jasmine strawberry, grape, cherry, red plum, bubble gum, panela, lemongrass, sparkling, kiwi, well balance, silky mouthfeel, cacao nibs, juicy, and long aftertaste.

Storage

Keep away from heat, direct sunlight and moisture. Store in fridge (0-4C) for prolong period. Consume as soon as possible once the vacuum seal is opened.

Tasting Instruction

Day 0-5: Degas

Day 5-10: roastwork recommendation period, Acidity focus

Day 10-16: Fruit Intense

Day 16-30: Balance focus

Day 30+: Sweetness focus, potential acidity and flavor depreciation