PANAMA Altieri Poseidon Geisha Natural Cold Static NCX
PANAMA Altieri Poseidon Geisha Natural Cold Static NCX is a Callejón Seco, Boquete, Natural, Dry, Slow Fermentation, Geisha coffee from Coffea Circulor.
In stock 30+ days
Details
- Origin
- Callejón Seco, Boquete
- Process
- Natural, Dry, Slow Fermentation
- Variety
- Geisha
- Producer
- Mimas Estate
Available Sizes
- 40g — $17.47 ($43.68/100g)
- 50g — $17.47 ($34.94/100g)
- 100g — $34.94 ($34.94/100g)
- 250g — $69.89 ($27.96/100g)
Description
“Altieri pride themselves on producing quality coffees while improving the lives of everyone involved in this process." Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 91.75 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Short roast, low front up heat that declines. Medium level of energy throughput to enable the beans to develop as much as possible and keep a low development time. GENESIS Producer Mimas Estate Country Panama Region Callejón Seco, Boquete Altitude 1,785 masl Varietal Geisha Process Natural, Dry, Slow Fermentation Lot size 20kg Trade 80.00 USD/kg SENSORY EXPERIENCE Aroma Green grape, Pear Flavor Blueberry, Green grape, Oak Aftertaste Oak, Pineapple, White pepper, Mid Acidity Green grape, Malic, Mid Body Juicy, Structured, Elegant, Mid Balance Synergetic SYNOPSIS The varietal geisha has won numerous coffee tasting awards in recent years and is creating a high demand for the coffee at auctions. These prize-winning coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru Natonal Park in an area known as Callejón Seco. This area consists of volcanic soil, drained on the slope of the volcanic mountain, at an altitude where winds from the Pacific and Atlantic Oceans collide creating microclimates different from the rest of the country. Founded by Eugene Altieri, an Italian-American businessman residing in Panama who bought the farms. After 15 years of coffee growing and earning various awards, his children are following his legacy. This lot underwent dry fermentation process after handpicking and flotation selection. The cherries were then dried on African beds for 5 days before a 4-day fermentation in Grainpro bags. Afterwards, the lot was dried for 30 days in a refrigerated chamber with forced ventilation and dehumidifiers. Finally, it was stored at a constant temperature of 18 degrees Celsius and 55% humidity. Arranged by our friends the Altieri family. CONTRIBUTION, MITIGATION AND ADAPTATION Working close to with pre-releases of coffees enables us to fine-tune details in generating targeted experiences. Previously, this coffee and process was 'code-named' Lynn, and together with the Altieri family we took on a naming convention for the Altieri Family of coffees and processes, present and for the future. Ivica: "As you also might have noticed, I named the coffees after your names. It stated with “Lynn” (after Anna Lynn) when your father distributed the first coffees years ago now. Upon the first test, I found a high amount of florals in the Geisha natural. That would be the exception in respect to the naming convention. I have a naming scheme where natural processed coffees receive female names and washed coffees are governed by male names." In the words of Anna Lynn Altieri: "It is very thoughtful of you and makes it very personal. Actually, we are in the process of changing all our lots names from letters to the grandchildren nicknames. We are already producing new signs for the lots. For examples, Rafa, Rola, Yuyi, Ale, RR, Luci, etc. But I really liked your idea of putting Panama in front of the name, and I also love the idea of the females for the Naturals and Males for the Washed. Thank you very much for your creativity and ingenuity. If you don't mind we would like to implement your idea." 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". AX Anaerobic Fermentation CX Cold Fermentation CCX Coffee Cherry/ORAC-Centered Fermentation CMX Carbonic Maceration DX Dry Fermentation EX Extended Fermentation HX Hypoxia Fermentation MX Macerated Fermentation NX Natural Fermentation SX Slow Fermentation WX Washed Fermentation YX Yeast Fermentation EXTRACTION RECOMMENDATIONS Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters: Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport. 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. 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. Target the following values. Calcium (Ca) 0.9 mg/l Sodium (Na) 1.7 mg/l Silicon Dioxide (SiO2) 1.4 mg/l Potassium (K) 0.3 mg/l Magnesium (Mg) 0.2 mg/l Sulfate (SO4-) <7.0 mg/l Chloride (Cl-) 2.5 mg/l Nitrate (NO3-) 0.1 mg/l Fluoride (F-) <0.1 mg/l pH 6.2 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 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