Iris Estate Afterglow, Panama, Natural
- Regular price
- $96.50
- Sale price
- $96.50
- Regular price
-
- Unit price
- per
Peach, caramel and jasmine
200g
New in!
COFFEE PROFILE
Iris Estate has gained a reputation for coffees with a complex, candied sweetness and strong expressions of florals. This particular lot, named ‘Afterglow’, was produced with Natural processing, creating a coffee with distinctive peach tones, sweet caramel notes and a balance of fragrant floral notes like jasmine.
| TASTES LIKE | Peach, caramel and jasmine |
| ROAST | Filter |
Story
Iris Estate, nestled in Panama's Volcán region at elevations between 1,850 and 2,300 metres above sea level, is a remarkable collaboration between esteemed coffee professionals Jamison Savage, Elvin Siew and ONA Coffee founder, Sasa Sestic. Their mission is to create specialty coffees that truly reflect the unique terroir of their origin while prioritising sustainable farming practices and minimal ecological disruption. The estate is carefully managed to preserve the natural landscape, allowing the coffee cherries to express the inherent flavours of their environment.
One of Iris Estate's standout offerings is the Geisha Natural Afterglow lot, featuring the renowned Green Tip Geisha variety, celebrated for its pronounced floral notes and vibrant acidity. This lot undergoes meticulous processing at Iris Estate, where cherries are hand-picked at peak ripeness, boasting a sugar content exceeding 21ºBrix. They are then dried on a tiered African bed system under controlled conditions, ensuring optimal temperature, humidity, and airflow. This drying process can last up to 30 days, allowing the coffee to develop layered, natural, and complex flavours. Following drying, the beans undergo a 90-day rest period, or "reposo," to stabilise and enhance sweetness before hulling and selection for export.
The commitment to preserving the natural ecosystem and focusing on terroir-based processing at Iris Estate results in exceptional cup profiles. The Geisha Natural Afterglow lot is noted for tasting notes of peach, toffee, orange, and white floral, offering a clean and balanced cup that embodies the estate's dedication to quality and innovation in specialty coffee production.
| PRODUCER | Jamison Savage, Sasa Sestic and Elvin Siew |
| REGION | Volcán |
| VARIETAL | Geisha |
| PROCESS | Natural |
| ALTITUDE | 1900-2200 masl |
Origin
Volcán, Panama
The Volcán region of Panama, located in the Chiriquí Province near the Barú Volcano, boasts a rich history of coffee cultivation dating back to the late 19th and early 20th centuries. European immigrants, particularly Swiss, German, and Scandinavian farmers, settled in the area, drawn by its fertile volcanic soils, high altitudes ranging from 1,300 to 2,200 metres above sea level, and an ideal climate for coffee production. These pioneers established some of Panama’s first coffee farms, laying the groundwork for a thriving coffee industry.
Volcán's cool temperatures, abundant rainfall, and diverse microclimates create a perfect environment for cultivating high-quality Arabica coffee, including varieties like Bourbon, Typica, and Geisha. The mineral-rich volcanic soils further enhance the flavour potential of the coffee grown in the region. Over the years, coffee producers in Volcán have embraced innovative practices, such as shade-grown coffee cultivation and precise post-harvest processing methods, to elevate the quality of their offerings.
The region gained international acclaim with the discovery of the Geisha variety in the early 2000s, notably through farms like Hacienda La Esmeralda, which highlighted its extraordinary floral and citrus notes. Geisha’s success in global coffee competitions brought unprecedented attention to Volcán, cementing its reputation as one of the world’s premier specialty coffee-producing regions. Today, Volcán continues to produce some of the most sought-after coffees globally, thanks to its unique terroir, commitment to sustainable farming, and a legacy of excellence in coffee cultivation.
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 | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 91 degrees C. Start with a 60g bloom for 37 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00. |
| Best Freeze Date | 7-12 days after roast |
