ORIGIN - Boquete, Chiriquí, Panama
FARMER - Israel Cabrera
PROCESSED at Creativa Coffee District - CCD
VARIETY - Gesha
PROCESSING - Static cherry - Anaerobic - 96 hours
DRYING - 16 days on patio
ALTITUDE - 1400 m.a.s.l.
CROP YEAR - 2020
Cupping Score - 91
Опаковка - 90 грама
Смилане за pour-over - 21 или 22 клика на Comandante без red clix.
Едно от най-откачените и уникални кафета, които сме опитвали.
ЗРЕЛИ ТРОПИЧЕСКИ ПЛОДОВЕ | ПАПАЯ | ЧЕРВЕН ГРЕЙПФРУТ | ПЕЧЕНИ БАДЕМИ | КАРАМЕЛ | МИСО
Това кафе ще бъде изпечено на IKAWA PRO, след като получим вашата поръчка.
Срок за доставка: до 7 дни.
PANAMA - GEISHA
Creativa is a group of revolutionaries set to game the change in the coffee industry by weaving it together with the profound cultural impact of the world of contemporary art.
Art is a process that invokes change. Fermentation is our ART, and the mill is our canvas. We innovate with techniques that CHANGE the way we think about coffee, and how it is processed.
Do you remember the old fashioned “fully washed”? Well, so do we. And this process can make some exceptional coffees. But, at Creativa, we believe that there is so much more. So, instead, we choose to work with controlled fermentation, slowly dried coffees, and other experimental processes that truly allow these unique coffee profiles to really stand out. That is what we bring to the specialty coffee market.
Our collaborating producers bring their beautifully ripe cherries to us at our mill, and our work begins. First, we make sure the quality is there. Average Brix levels of 18° and a pH above 4.5 is what we look for. After this, we assign the different batches to one of four fermentation methods. Each one is a carefully designed canvas that sets the stage for the cherries to become what they truly are - masterpieces.
For this process, the ambient environment is crucial. We seal the cherry into plastic tanks, with no oxygen present. By creating an anaerobic environment, we allow certain bacteria and yeast to develop at a slower rate. This means we are free to experiment with different durations, in this case an average of 24 to 72 hours. These relatively short fermentations lend a subtle vibrancy to the profile, due to the prevalence of lactic acids in the cherry.
EXTENDED STATIC CHERRY
When we allow these fermentations to sit untouched for longer periods of time, we
see the profile completely change. As the
pH levels drop and the acids change, more complex flavors arise, bringing a shining effervescence to the cup. It’s after 72 hours that these changes become apparent, with some batches left to ferment up to 216 hours.
ДОСТАВКА и ПЛАЩАНЕ
1) Плащания: Може да заплатите вашите поръчки с наложен платеж или чрез кредитна или дебитна карта.
2) Доставка: Всички поръчки се доставят със "Спиди" АД.
3) Блезплатна доставка при поръчка над 53.00 лв.
4) Ако имате нужда от фактура, смилане или нещо друго, моля оставете бележка в полето за тази цел.