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Panama Franceschi, Anaerobic Washed

$73.50
$73.50
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Citrus, tropical and floral
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COFFEE PROFILE

This Green Tip Geisha lot is hallmarked by vibrant citrus, floral and tropical notes. As the brew cools, these notes vary in intensity, but remain balanced and integrate together in an exquisite way.

TASTES LIKE Citrus, tropical and floral
ROAST Filter

SOURCING

Over the last three years, our team has been visiting and working with Franceschi Coffees in the Volcán region of Panama. The Paso Ancho Valley is home to several small coffee estates and is the most important area in the mountain and shade-grown coffee plantations of the Barú Volcano region in Panama.

To create this lot, an Anaerobic Washed Green Tip Geisha, the coffee cherries were sourced from serval small shareholders who cultivate the Geisha variety. Jean and Carlos of Franceschi Coffees then undertake  processing to create a profile exploding with floral and citrus notes – that are somewhat expected from a Panamanian Washed Geisha –  however, it also has powerful, tropical elements that are enhanced by the Anaerobic Washed processing.

Franceschi Coffee continues to explore long temperature-controlled fermentations, with a method they call Long Play Coffee (LPC). With this method, depending on the lot's desired outcome, they will experiment with long Anaerobic temperature-controlled fermentation and slow dehydration or a long drying period. Their main goal is to create exciting coffees that still preserve all the natural attributes gained from the terroir where it was grown.

For this particular lot, the coffee was pulped and subjected to Anaerobic fermentation in stainless steel tanks for 6 days at a controlled temperature of 18 degrees. After this time, the coffee is then washed before a 10 day breeze drying on African beds, and a further 2 days drying in a specially designed dehydration room.

PRODUCER Franceschi Coffees
REGION Paso Ancho Valley, Volcán Region
VARIETAL Green Tip Geisha
PROCESS Anaerobic Washed
ALTITUDE 1850 masl
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Origin

Paso Ancho Valley, Volcán Region, Panama

The modern story of Panamanian coffee is tied to the prominence and fame of the Geisha (Gesha) variety. Although we can trace the history of coffee in Panama back to 1780, when the first batch of Typica coffee was introduced by European immigrants, it is only in recent decades that the country has enjoyed the reputation of having the best coffee in the world. 

Situated in Central America with favourable natural conditions such as plenty of sunshine, soil and altitude, Panama is of the most perfect countries for growing high-quality, exquisite coffee – including Geisha. Although first cultivated in Panama in the 1960’s, it wasn’t until the early 2000s when it became truly famous after smashing existing records at a green coffee auction. Since then, records for the price of high quality Panama Geisha are consistently broken year after year, further elevating its reputation as the best quality coffee in the world. 

Among the most well-known regions for producing Geisha coffees – among many other varieties – is Volcán, one of the oldest and most famous coffee production areas in Panama. Surrounded by mists all year round and with an abundance of rainfall, the area has become a favourable planting and cultivation environment. Geisha coffees produced in Volcán have a distinct aroma of white florals such as jasmine, bergamot and white blossoms, and fruit notes of citrus and rich, ripe stone fruit.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 6-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 90-92 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:30 and 3:00
Best Freeze Date 7-11 days after roast
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