Panama Camilina Geisha Natural

Panama

Panama Camilina Geisha Natural

New Coffee/Monday Roast April 6th
orange - mango - pear

Regular price $39.95 Sale


 

*MONDAY ROAST  

This coffee is a MONDAY ROAST and it will be ROASTED: April 6th, 2020

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. 

 REGION: Chiriqui     FARM: Auromar     FARMERS: Roberto Brenes
ALTITUDE: 1675 - 1715 M     VARIETAL: Geisha     PROCESS: Natural     ROAST: Medium | Light


Our initial cupping flavors of Camilina Geisha exhibits an aroma of fruit and floral, flavors of an orange, mango, and pear in this well balanced, exquisite cup that improves as it cools.

 

Ken Davids of Coffee Review in his 94 POINTS - Dec. 2016 assessment describes our PANAMA CAMILINA NATURAL GEISHA as:

"Deeply rich, enticingly sweet. Butterscotch, peach, narcissus, almond, grapefruit zest in aroma and cup. Juicy, vibrant acidity; full, velvety mouthfeel. All the flavors from the cup carry into a resonant, flavor-saturated short finish, consolidating around butterscotch notes in the long...A lovely natural-processed Geisha from a highly regarded farm: elegant, lively, flavor-laden."

https://www.coffeereview.com/review/panama-camilina-natural-geisha/

 

Our friend Roberto Brenes, a two-time overall winner at Best of Panama for Natural Geisha 2016 and Washed Geisha in 2013. Auromar S.A., is a Brenes-Eleta family project, devoted to the production of high quality Geishas and other SHB coffees, in a sustainable, friendly environment. The Auromar Farm “Finca la Aurora” is situated between 1570 and 1770 MASL in the highlands of Candela, Chiriquí, Republic of Panama. Yearly temperatures ranges between 16 and 24 degrees Celsius (60 to 76 F), yearly average rainfall veers around 3500mm.

 

The Natural process is by definition more complex and time consuming that the Washed process. It consist of letting the coffee cherries dry in the open either on the ground or in meshed bins until ready and then moved to the mill to remove the dried peel and pulp.

All of the Auromar Natural drying process is done on premises. The ripe cherries are hand-carried to the process area in the farm (no more than 800 meters from the farthest tree). There, the cherries are laid in “African beds”; raised drying beds made from wood and mesh screens at waist height that let air and light over and under the beans. The coffee will then be allowed to dry during the day, and some moonlighted nights. Depending on the weather, it will take between 20 to 30 days to complete the process. To make the Auromar Natural we use very ripe, middle or late harvest cherries. 

 

The finca is comprised of 30.5 hectares (75 acres). The total farmed area is 14.5 hectares in the lower 2/3 of the elevation. The rest, 17 hectares, will remain pristine highland tropical forest in the highest parts of the property. The cultivated area has been painstakingly developed to strike a balance between coffee yields and forest preservation.

 

Shade is provided by endemic species of trees and high-altitude Hass avocado trees. As shade is much heavier than in other farms in the region (1-4), the area enjoys a stable microclimate offering very little swings from day heat to night chill. Also, because of altitude, the harvest begins late in December and ends in mid-March. There, the cherries take full benefit of the drop in humidity between December and January at season´s change, and the sunny dry summer that runs through mid-April. The outcome of such combination, forest, shade and late harvest is a limited-supply, highly complex beans in each harvest.

 

The project began from scratch in 2006. The 2014-2015 harvest yielded 4,500 pounds (2000 kilos) of Geisha and 1600 pounds (700 kilos) of high quality Tekisic. Fully developed, the farm should yield some 10,000 pounds of high quality Geisha.

 

 

Auromar S.A. has been engaged in the production of high-end, rare quality SHB coffee since 2006. Presently the project is engaged almost exclusively in the farming of Geisha coffee and to a lesser extent in the production of high-quality Tekisic Coffee.

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