Panama Aracelly Estribi Geisha

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Clean
  50
• Bright
  40

Jasmine. Pear. Plum . Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Manhattan's coffee beans are at their peak 2 to 3 weeks after roasting Origin Panama VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude 1550 masl Farm Finca Santa Teresa Producer Grant Fleming Roast Level Filter About this coffee: Panama Aracelly Estribi Geisha’s from FST have always been an MCR staple. This Geisha is from their great ‘Estribi’ plot, named after one of the hardest working multifaceted employees at FST, Aracelly Estribi. Expect a washed Geisha profile tasting like jasmine, pear and plum! The Story: The team at FST has long been involved in the global high-end coffee market growing some of the best Geishas that have come through our roastery, but actually, their primary sale is of large-scale but high-quality traditional varieties; CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America.. FST’s lots are of exceptionally high quality, undoubtedly due in part to FST’s astonishing terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.: rich volcanic soil, high altitudes, surrounding rainforests, and idyllic weather systems. Brewing Recipe : Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso output 45g Brew time 25-35 seconds Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 260ml Water temperature 93ºc Brew time 3 minutes