Panama - Carmen Estate Geisha Lot 2 | Natural - 100g - Archived

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Funky
  20

More about Carmen Estate Panama Carmen Estate has been producing and exporting high quality Arabica coffee for over 50 years. Carlos Aguilera was the third generation owner of the single estateSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. and mill set up by his grandparents, Efrain and Carmen Franceschi in 1960. Currently, Carmen Estate is own by Panama Red Carmen Café Trading. Currently, the production is oversee by Jean Paul Jangenstein Wachter. Carmen consistently places in the top 5 in specialty cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. contests each year, and in 2023, they won Best of Panama in the 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. Category with a record breaking price of US$10500/KG. Their agricultural practices are based on a set of principles which ensure the best output of the farm while maintaining ecological awareness regarding insect management, soil conservation, protection of 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. water resources, waste management and over-all ecosystem conservation. Each year coffee cherries are manually harvested by the Nôbe-Buglé indigenous people who have been carefully trained to harvest only when the coffee cherries are bright red and fully ripe. The cherries are carefully selected and handpicked, leaving behind the unripe beans to be harvested at a later time. Carmen takes care at every stage of harvesting and processing to maintain optimum results. Recommendation: RestingRoast 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. time - 3-4 weeks Pourover: 1:16-1:17 - 90-92c, 2:30-3 min Espresso: 1:2.5 - 93c, 32s