Panama - Finca Bernardina Maragogype Lot 870 | Extended Fermentation Natural - Archived

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Funky
  20

Lot 870 Maragogype is a nanolot with a total amount of 19.1kg. The cherries for this lot were harvested at their optimal ripeness and floated to sort for quality. The coffee was then fermented in tanks for 6 days before being dried on African beds and bastidores for 32 days. After the entire drying process described, to homogenize the coffee, it was placed in a static drying machine for a couple of hours at a temperature of 40°C. More about Finca Bernardina: Finca Bernardina is located in the area of the National Park “Parque Internacional La Amistad” and presents itself with with a 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. mountain landscape with native trees and a series of species like birds, mammals and reptiles. The size of the Finca is 17 hectares, 4 of which are untouched forest, 2 ha of secondary forest and the rest planted with coffee, fruit and timber trees. The first person to introduce coffee on Finca Bernardina was Iluminada Bernardina in the 1960s. Now, in the third generation, her grandson Felix has taken over the management of the farm and runs it together with his father, also Felix. Currently there are 3 people permanently employed on the finca and during harvest and processing season this number grows to 25-30 people. Many ecological measures are taken on the farm for the conservation of their environment -the grass and weeds are being kept under control without the use of herbicides, native and beneficial trees are replanted to provide shade and nutrients for the coffee trees, fauna and flora are being protected and native forests are being conserved to protect their natural water springs which are vital for the finca and the life on the finca. We have visited Finca Bernardina for the last 3 years and we are very excited to be one of the first to bring Felix's coffee into Canada. 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 Espresso: 1:2.5-2.7, 92c, 30-34s Filter: 1:16-17, 90c