Gesha - Hybrid Washed "Splash" - Creativa Coffee District

Origin

• 🇵🇦 Panama· Boquete

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Tastes Like: Apricot, Raspberries, Carnation Origin: Creativa Coffee District, 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.: GeshaGesha (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. Producer: Enrique Pretel Elevation: 1700 masl Process: Hybrid 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. "Splash" Enrique Pretel is a 77 year old coffee producer in Boquete. His farm is six hectares in size, currently cultivating 7,000 coffee trees. He has had the property for a total of 12 years, with eight of them devoted almost exclusively to coffee production. Enrique sees the potential value in coffee as a means to economic stability, and employs up to 10 people in the area to ensure the highest quality cherry. He thinks that art and coffee are the perfect combination to keep youth interested in the industry. When asked what color he identifies his coffee with, he responded purple, like a perfectly ripened coffee cherry. "Splash Cherry" Process The coffee that’s been crafted with the utmost care and attention to detail. Splash is made using a unique process of fermentation, resulting in a truly unique taste that’s perfect for coffee lovers. Using only the finest cherries, Splash undergoes a depulping and goes through a short aerobic fermentation process of just 24 to 48 hours, ensuring that the coffee retains its naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. flavor and aroma. And that’s not all - our expert craftsmen also add a special blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. acid bacteria to further enhance the richness and complexity of the coffee. The result is a profile where we aim to highlight the terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. of Panama’s volcanic soil as well as the characteristics of the Geisha and CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. varieties. If you are more into the classic and elegant profile, give it a try and discover the traditional flavors of Panama.