Pearls of AMA
- Regular price
- $79.00
- Sale price
- $79.00
- Regular price
-
- Unit price
- per
This special release features five pearls from the AMA Project: Akoya, Blush, Elysia, Ruby and Lilac.
5 x 80g Filter bags
COFFEE PROFILE
We are excited to introduce the 2024 harvest of five Geisha pearls from the AMA Project. These coffees represent the pinnacle of Brazilian specialty coffee, expertly processed using varying Carbonic Maceration (CM) techniques to uncover distinct, iridescent profiles within each pearl.
Featuring:
● Akoya Pearl, AMA Project, Brazil, CM Natural, Geisha
● Blush Pearl, AMA Project, Brazil, CM Natural, Geisha
● Elysia Pearl, AMA Project, Brazil, CM Natural, Geisha
● Ruby Pearl, AMA Project,Brazil, CM Natural, Geisha
● Lilac Pearl, AMA Project, Brazil, CM Natural, Geisha
| TASTES LIKE | Fruity, floral and clean |
| ROAST | Filter |
| COMPONENTS | ● Akoya Pearl, AMA Project, Brazil, CM Natural, Geisha ● Blush Pearl, AMA Project, Brazil, CM Natural, Geisha ● Elysia Pearl, AMA Project, Brazil, CM Natural, Geisha ● Ruby Pearl, AMA Project,Brazil, CM Natural, Geisha ● Lilac Pearl, AMA Project, Brazil, CM Natural, Geisha |
Story
The AMA Project is redefining Brazilian coffee by unlocking the potential of the Geisha varietal. With nearly 100 hectares of Geisha planted at Carmo Coffee’s farms, the project challenges Brazil’s reputation for mild, mass-produced coffee. Through experimentation with fermentation, processing, and post-harvest techniques, the AMA Project creates Geishas with exceptional complexity, vibrant fruit, and floral notes. Using innovative methods like Carbonic Maceration, it’s pushing the boundaries of Brazilian coffee and positioning Geisha as a world-class contender, with the highest-quality lots classified as "pearls."
| PRODUCER | Luiz Paulo Dias Pereira Filho and Sasa Sestic |
| REGION | Carmo de Minas, Brazil |
| VARIETAL | Geisha |
| PROCESS | CM Washed and CM Natural |
| ALTITUDE | 1100-1300 masl |
Origin
This collection perfectly blends Brazil's unique terroir with the renowned Geisha varietal. Grown at altitudes of 1,100 to 1,300 meters in rich soils with ideal rainfall and temperature variations, these coffees showcase the vibrant acidity and complexity Geisha is known for. Using Carbonic Maceration (CM), we preserve the best characteristics of each pearl, ensuring clean, consistent profiles.
Each of the five pearls offers a unique experience. The Akoya Pearl features white florals and clean flavors from a three-day CO2 flushing and slow drying. The Blush Pearl has floral and fruity notes enhanced by a four-day CO2 flush and natural drying. The Elysia Pearl highlights yellow fruits and a clean profile with nitrogen flushing and slow drying. The Ruby Pearl offers cherry, chocolate, and red fruit notes from five days of CO2 flushing and natural drying. Lastly, the Lilac Pearl presents sweet, complex purple fruit flavors from a seven-day nitrogen flush and patio drying.
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 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 7-12 days after roast |
