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strawberry turkish delight

pomegranate molasses

hazelnut ganache

toffee apple

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Boquete, Chiriqui, La Nuves, Agustin Gomez
Varietal: Catuai & Typica
Processing: Static Cherry Anaerobic
Altitude: 1500 MASL

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Panama has become known for it's super clean, washed coffees, but this is definitely NOT one of them! This anaerobic ferment coffee will give you goosebumps, with complex strawberry turkish delight, leading to heavier hazelnut ganache, with notes of an American caramel/toffee apple giving both the heavy caramel and zingy Granny Smith apple notes. This has quickly become one of our new favourites!

At 72 years old, Agustin Gomez has been working with coffee his entire life and brings all of this experience to his operation today. His 10-hectare farm is his family’s legacy, one that he hopes to pass onto his children. Coffee is something that he finds in his heart, and each year he strives for improvements in quality.

With 25 thousand coffee trees, he seeks the help of up to 50 people for the harvest. Five people are employed year-round to maintain the crop, with all pruning and maintenance performed by hand.

For Agustin, art is an important avenue of self-exploration and expression, and for that reason he is excited and proud to work with CCD (Creativa Coffee Dristrict), who have provided the processing for this lot

STATIC CHERRY ANAEROBIC PROCESS

For this process, the ambient environment is crucial. The cherries are sealed into plastic tanks, with no oxygen present. By creating an anaerobic environment, certain bacteria and yeast are allowed to develop at a slower rate, 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.