* * * ROASTING ON 1/23 - TAKING PRE-ORDERS NOW * * *
This coffee was selected by our Director of QC, Max, as their competition coffee for SCAA brewer's cup and we've decided to buy a little extra to share it with you all as well. This will be an extremely limited release, we expect to roast only about 50 11oz boxes in total, and we plan on numbering each of them.
There are two aspects of this coffee that make it really interesting: It's a gesha varietal and it's been processed using an anaerobic method called "Intrinsic Cherry." The Intrinsic Cherry process results in a cup profile reminiscent of the very best of classic natural process coffees - juicy, sweet, and with high clarity. Gesha
is a low-yield, high-complexity, high-price varietal known for it's complex floral sweetness and acidty.
In general, anaerobic process coffees tend to get better with age on a longer scale than more traditionally processed coffees. You can expect this coffee to taste great 1-2 weeks after roast, but you can also expect it to evolve and improve up to 6 months from the roast date.
Producer: Edwin Fehrenbach
Region: Palmira Arriba, Boquete
Process: Intrinsic Cherry Natural
Importer: Equation Coffee
Flavor: Candied apple and lime flavors while hot, and mango and papaya as it cools. White wine and grapefruit acidity, with a juicy coating body throughout.