Panama - Flying Pumas Jaguarundi | Geisha Anaerobic Natural - 100g - Archived

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Flying Pumas estate, once scarred by logging, now thrives as a sanctuary for coffee, adorned with over 20 native tree species. Beyond a mere coffee farm, Flying Pumas champions biodiversity, converting pastures into a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of coffee plants and native trees nurtured by the unique soil, shaped by volcanic activity and diverse microclimates. Nestled at elevations of 1750 to 1900 meters, the region hosts diverse ecological life, including majestic big cats in La Amistad 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. Park. The Ngöbe-Buglé community's agricultural expertise is pivotal to our operations, while Los Pozos' thermal waters add to the area's allure. Their vision extends to creating a 180-hectare sanctuary that harmonizes nature, conservation, regeneration, and sustainable coffee cultivation. By carefully managing planting density to ensure each plant has enough space, light, and nutrients, they enhance coffee quality while preserving their ecosystem. They utilize micro fermentations to precisely control the fermentation process, boosting the distinct flavors of their coffee. Additionally, their pruning techniques and the use of biochar and compost improve soil health and plant growth. They actively participate in the conservation of local wildlife, particularly large felines like pumas and jaguars. Our conservation efforts include habitat preservation and initiatives to minimize human-feline conflicts, helping to maintain the balance within our ecosystem and ensuring these majestic animals thrive. This lot was hand picked by Abigail and Ceferino when the cherries were completely ripe. It was then 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. to remove impurities and placed in bags to ferment Anaerobically for 89 hours at temperatures between 14 and 28 °C. It is then sent down to Creativa Coffee District for slow drying on patios for 693 hours.