Panama Abu Geisha Trio18 Hour Process • 24 Hour Process • Natural Anaerobic •
DIRECT TRADE COFFEE
Introducing 49th's first limited edition small lot release featuring a trio of Green Tip Geisha from Abu Geisha farm in Panama. Each of the coffees in this collection features a distinct cup profile due to varying processing methods. The first is naturally-processed and anaerobically fermented, with characteristically intense complexity. The second two are washed, but one was fermented and dried much longer. This leads to a richer flavor profile, as opposed to a cleaner, brighter profile from shorter processing.
This trio collection includes:
- Three 6oz coffee bags of Geisha (3 processes: natural anaerobic, washed 24hr and washed 18hr)
- Three coffee cards describing their unique processes and tastes
Sorry no substitutions. Learn more about each coffee below.
1. Panama Abu Geisha Natural Anaerobic
COLA · RUM RAISIN · BLUEBERRY SODA
Description: Expect deeply concentrated sweetness and a high degree of cup complexity from this natural anaerobic coffee, along with a rich, almost sparkling acidity.
For this lot, the coffee was picked at optimum maturation and naturally processed without removing the cherry. The coffee was then anaerobically fermented for five days and dried on raised beds for an additional 25 days. This processing and fermentation approach has created an unmistakably intense and pulpy cup profile. This naturally processed coffee offers a great example of the characteristic complexity of an anaerobic fermentation process.
2. Panama Abu Geisha 18HR Fermentation
PEPPERMINT· LEMON ZEST · SILKY
Description: Expect a silky mouthfeel with a delicate, tea-like character that improves as the coffee cools, and sharp notes of lemon and peppermint.
This fully washed lot underwent a shorter fermentation, which allows less time for complex sugar development and leads to clean and bright floral notes. The coffee cherries were de-pulped and dry fermented for 18 hours, before being hand-washed with clean mountain water. They were then sundried on raised beds for 10 days. This coffee lot presents the classically crisp characteristics of the washed processing method.
3. Panama Abu Geisha 24HR Fermentation
YUZU · YELLOW PLUM · ICE WINE
Description: Expect complex citrus and stone fruit notes, as well as a lingering sweetness that reminds us of a bright white wine
Fermentation Process: This fully washed lot underwent a longer fermentation, which allows more time for complex sugar development and leads to a slightly pulpier, fruity character. The coffee cherries were de-pulped and dry fermented for a full 24 hours, before being hand-washed with clean mountain water. They were then sundried on raised beds for 15 days. This coffee strikes a great balance of washed process character with additional notes from prolonged fermentation.
18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge