COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Panama, Jorge Arango Anaerobic Geisha

Strawberry, Blueberry, Amaretto
COFFEE FACTS

    FARM OWNER: Jorge Arango

    MANAGER: Ratibor Hartmann

    REGION: Pozos

    WET MILL: Mi Finquita

    ELEVATION: 1700m

    VARIETY: Geisha

    PROCESSING: Anaerobic Natural, De-humidification Drying

    STORAGE: Green coffee frozen to preserve freshness

ESPRESSO BREWING PARAMETERS
  • ESPRESSO: 19g in, 40g out, 30 seconds, 125 psi, 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

The Pozos region of Panama is booming. It’s a relatively undiscovered region that lies west of the Baru Volcano and enjoys significant Atlantic Ocean influence. I have visited this region a few times, and this is where Ratibor Hartmann has invested in buying new land and establishing a new beneficio - his new project that him and his wife Tessie aptly named “Mi Finquita” - meaning “my little farm”.

This specific coffee is from a farm next to Mi Finquita owned by Jorge Arango. Ratibor has partnered with Jorge and manages the farm and all the processing for him. This particular lot is from three year old geisha trees. The coffee has gone through a natural anaerobic fermentation, which explains the “wild” nature of the cup profile. I have generally not been too fond of the anaerobic naturals, but this one is particularly clean. It could be due to the care and attention that Ratibor placed on this coffee, but the drying might have something to do with it also. Ratibor has been experimenting for years on drying naturals using de-humidification, rather than just heat.

So, last year he used a room in his house to build a dehumidifying chamber and this was one of the coffees dried this way. I believe this is the right way to dry naturals, although it’s not for everybody as it does require a significant investment in infrastructure and carries higher electrical costs than, say, sun drying.

-Sebastian

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