Panama Franceschi, Anaerobic Washed
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Like a warm Baked apple pie. Full of cooked sugars, poached spiced apples and pear. It's texturally flawless with structural balanced to ticks all the needed boxes for a perfect espresso.
|TASTES LIKE||White grape, sweet orange, lily of the valley, nectarine|
|COMPONENTS||Panama Franceschi, Anaerobic Washed|
The Paso Ancho Valley, home of Santamaria Estate Coffee, at an altitude of 1800msl, is the most important area in coffee plantations of The Baru Volcano region in Panama.
|REGION||Paso Ancho Valley, Volcan Region|
|VARIETAL||Geisha green tip|
Paso Ancho Valley, Volcan Region, Panama
In 1950 Don Urbano began cultivating Arabica coffee varieties to supply cherries to La Florentina Mill. Today his grandson Edwin is producing some fantastic coffees, thanks to the help from Carlos Aguilera of Franceschi Coffees, who has managed his fermentation and milling for the last 20 years. Through this unique relationship, they can achieve the best expressions from Santamaria Estate’s harvest Annually. Carlos is a firm believer in extended temperature controlled fermentations. Depending on the desired outcome, he will play with long anaerobic temperature-controlled fermentation and slowly dehydration or long drying period; he calls this method LPC (Long Play Coffee).
How to get the best tasting cup
|AGE BEST USED||14-24 days after roast|
|EXTRACTION TIME||27 seconds|
|FREZZE DATE||18-22 days after roast|
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