Panama Elida Catuai ASD – Limited Release

For a limited time we are offering this very special light roasted, naturally processed Panama Auction Lot coffee. Tasting notes of Fruit Punch, Watermelon, Peach, Mango and Jasmine.
PANAMA ELIDA CATUAI ASD
Farmer Name: Lamastus Family
Farm Location: 8.8106, 824824
Farm Elevation: 1800m
Average Rainfall: 3500mm
Varietal: Catuai
Drying Method: Sun Dry on Raised Beds

ANAEROBIC PROCESSING

There are few leaps in the technique of processing coffee larger than the most recent trend of Anaerobic processing. This is oftentimes a technique of natural processing coffee, where whole cherries are fermented in a limited oxygen environment. The word Anaerobic is a catch all term used more often than not to refer to a limited oxygen environment. Coffee cherries are subject to a pre-fermentation before they are moved to a drying bed or patio. The extended fermentation often adds a winey or fruity note to the coffee.

The ‘A’ stands for the anaerobic inoculation or fermentation. In this case we let the carbon dioxide emitted by the fruits out of the tank and don’t let any oxygen in. Thus starts a six-day process of the whole coffee fruit in an anaerobic, or no-oxygen tank. After day six, the fruit goes into drying beds for a drying of more than 30 days.
The ‘SD’ stands for Slow Dry, and any drying period over 30 days is considered a slow dry. During the anaerobic process the anaerobic tanks, with the whole fruits inside, will release its own concentrated liquid or coffee fruit juices. After the sixth day in the tank there is a significant amount of concentrated liquid from the coffee fruit. This leaves a full concentration of the flavors of the variety, the terroir where the plants are located, natural yeasts, natural microorganisms, and natural bacteria. Compare this to when you take a grape and separate the concentrated liquid from the seed and the juices are later used.

Light Roast

$50.00$94.99

For a limited time we are offering this very special light roasted, naturally processed Panama Auction Lot coffee. Tasting notes of Fruit Punch, Watermelon, Peach, Mango and Jasmine.   1/2 or 1-lb bags

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Description

For a limited time we are offering this very special light roasted, naturally processed Panama Auction Lot coffee. Tasting notes of Fruit Punch, Watermelon, Peach, Mango and Jasmine.
PANAMA ELIDA CATUAI ASD
Farmer Name: Lamastus Family
Farm Location: 8.8106, 824824
Farm Elevation: 1800m
Average Rainfall: 3500mm
Varietal: Catuai
Drying Method: Sun Dry on Raised Beds

ANAEROBIC PROCESSING

There are few leaps in the technique of processing coffee larger than the most recent trend of Anaerobic processing. This is oftentimes a technique of natural processing coffee, where whole cherries are fermented in a limited oxygen environment. The word Anaerobic is a catch all term used more often than not to refer to a limited oxygen environment. Coffee cherries are subject to a pre-fermentation before they are moved to a drying bed or patio. The extended fermentation often adds a winey or fruity note to the coffee.

The ‘A’ stands for the anaerobic inoculation or fermentation. In this case we let the carbon dioxide emitted by the fruits out of the tank and don’t let any oxygen in. Thus starts a six-day process of the whole coffee fruit in an anaerobic, or no-oxygen tank. After day six, the fruit goes into drying beds for a drying of more than 30 days.
The ‘SD’ stands for Slow Dry, and any drying period over 30 days is considered a slow dry. During the anaerobic process the anaerobic tanks, with the whole fruits inside, will release its own concentrated liquid or coffee fruit juices. After the sixth day in the tank there is a significant amount of concentrated liquid from the coffee fruit. This leaves a full concentration of the flavors of the variety, the terroir where the plants are located, natural yeasts, natural microorganisms, and natural bacteria. Compare this to when you take a grape and separate the concentrated liquid from the seed and the juices are later used.

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