Intro:
I first came across this coffee when cupping various Panama geshas. At the time, I had no idea there were Pacamaras and catuai in the mix. When we flipped the coffee jar after our blind cupping, we were surprised that this pacamara did so well. The notes were lots of tangy oranges like tangerine and navel orange, berry acidity of raspberry, black berry, and cherry. The body is heavy and creamy - it reminded us of soursop and other creamy tropical fruits. There is a hint of citrus floral. While this coffee may not be as complex as other Panama gesha, we decided that to showcase something a little different from Panama. We would like to thank everyone who pre-ordered which made offering this coffee possible.
This is our second coffee from Creativa Coffee District. The first coffee we released was a Panama Catuai from Finca Nicky.
Transparency: Green price - $100/KG for this lovely Pamacara.
Recipe - at the bottom
Creativa Coffee District:
CCD is a forward-looking Specialty Coffee producer in the Chiriquí province of Boquete, Panama. By transforming a traditional wet mill and drying patio into a modern state-of-the-art processing facility, CCD integrates art and specialty coffee in a unique and authentic space where artists are promoted and celebrated to inspire industry participants around the globe to support and demand new coffee production standards that guarantee higher incomes for growers and sustainable ecological practices for processing stations worldwide.
- From CCD
CCD's Coffees:
Coffee growers at Panama rarely get to process their coffee cherries in the way that the specialty coffee industry requires. At CCD, we are creating a community with those coffee growers committed to maintaining sustainable crops to buy their coffee cherries and process them at our station. With our state-of-the-art facilities and our innovative processing methods, we will challenge the status quo by changing the way that coffee farmers have used to grow, process, and market coffee.
Inspired by the Neighbors & Crops coffee model of LA PALMA & EL TUCAN in Colombia, we have established cooperating relationships with coffee producers in Hornito, Renacimiento, and Boquete. By controlling every step of the process, we are willing to push the limits and guarantee exceptional coffee profiles for Panama coffees.
The farms we work with are located at an altitude range between 1.300 and 1.800 m.a.s.l.
- From CCD
Lot N21
Creativa Coffee District - Pacamara Lot N21
Origin: Panama
Farm: Agricola Geisha
Producer: Creativa Coffee District
Region: Boquete
Harvest: Feb 2020 - March 20202
Variety: Pacamara
Elevation:1650 MASL
Process: Intrinsic Cherry Natural
Tasting Notes: Raspberry | Tangerine | Creamy Tropical | Honey | Floral
Great for both filter and espresso!
Process: N21 is a natural process they call Intrinsic Cherry, "In this fermentation, we take a more raw approach. After harvesting the cherries, we leave them in the bags they came in. This is so the natural bacteria and yeast that the cherries have is kept at a maximum and we are able to create a fermentation that allows the unique characteristics of each farm to shine. It is an aerobic fermentation and with the presence of light. It takes place under our climatic conditions, in the case of CCD the average temperatures for this season are 30º celcius. After the fermentation, we dry the coffee on the patio or on African beds."
About Agricola Geisha:
Agricola Geisha is a farm built on the curiosity, pride, and sense of adventure that accompanies partnering with Mother Nature. Unlike many farms, we did not start with a business in mind. Agricola Geisha began as a passion project for a recently retired man who fund joy in his new hobby. What began as a shared pastime with his wife, evolved into a journey as students in the art of coffee farming. Gonzalo and Yrma Palenzuela fell in love with the new project, and soon found themselves the proud owners of dozens of acres of fertile land bursting with Panama’s most coveted specialty coffees. Today, we introduce you to Agricola Geisha––the home of our award-winning coffee. We put a lot of love into our farm, and we hope you enjoy tasting its fruits as much as we enjoy growing them.- From Agricola Geisha
Recipes:
Please use the recipes as guide than an end all recipe.
1. Goal: To bring out more creamy body and sweetness.
Test with: Origami dripper and Kono paper
16g coffee to 250g water. Water used was at 89ppm, 92C. Ratio 1:15.6
Grind size: Medium ~24 on Comandante, ~6.3 on 1Zpresso K-Plus, 6 on our EK43
- Bloom with 60g water, for 60s
- @1 min add 100g water, let drain (total water is at 160g)
- @drain (this was around 1:35 for me) add 90g water (total water 250g)
- Total brew time was around 2:35
Aroma: tropical and sweet syrup
Acidity: Marmalade, raspberry jam
Sweetness: Sour sop, Guava, creamy banana
Body: creamy, syrupy
Finish: cocoa, and dark caramel finish
Comment: Reduce temperature to 90C for this recipe for a higher acidity cup
2. Goal: to bring more tangerine and raspberry acidity to the cup while having good sweetness, and less body.
Tested with: Origami dripper and Cafec Light paper.
13g coffee to 210g water. Water at 80ppm, 93C. Ratio: 1:16.3
Grind size: Medium - Comandante 23, 6.1 of 1Zpresso K
- 45g bloom for 45 second
- @45s add water to 140
- @ ~1:15 add water to 210
Total brew time around 2:15
Aroma: Marmalade and light caramel
Acidity: bright tangerine and raspberry - quite lovely
Sweetness: light tropical fruit and some caramel
Finish: soft, caramel candy, and hint of orange blossom
Comment: Can you hario tab paper as well but grind a tad coarser. The recipe also work with Kono paper but will be a little less clean.
Final notes: While this coffee is not as complex as other coffee we have had from Panama, such as the Altieri ASD gesha or Jamison Savage Anthem, I find this coffee a little easier to drink. The tasting notes really connect and does not have sharp edges (sharp acidity or over powering sweetness). I find this coffee to be well rounded and balance. Thank you very all very much :)
- Ply