La Llama - Panama Gesha ( 250g Espresso Roasted )
La Llama - Panama Gesha ( 250g Espresso Roasted )
- Regular price
- 1,750.00 ฿ THB
- Regular price
-
- Sale price
- 1,750.00 ฿ THB
- Unit price
- per
COUNTRY: Bolivia
DEPARTMENT: La Paz
PROVINCE: Caranavi
COLONIA: Villa Rosario
ELEVATION: 1,700m above sea level
VARIETY: Panama Gesha
PROCESSING: Washed (48hr Ferment)
FARM OWNER: Los Rodriguez Family
This particular lot is 100% Gesha. It is a nanolot comes from Finca La Llama, one of the latest additions to the Fincas Los Rodríguez farms. The farm is located in the steep mountain valley just outside of the town of Caranavi. The farm is owned by the Pedro Rodríguez and his family, who also operate the exporting business Agricafe Bolivia.
La Llama is the highest of all of the Los Rodríguez farms in Caranavi. At this high elevation, temperatures are mild during the day and stable at night. In the last couple of years, trees at La Llama have been spaced out further, to give the roots more room to expand, and to ensure branches can receive sunlight more directly. While this has reduced productivity of the plantation, it has reduced its need for irrigation, as water shortages are a major concern in the region.
At La Llama, pickers from the Villa Rosario community and the state of Beni are hired to carefully handpick the coffee during the harvest. Selective picking is extremely important for special micro-lots like this one, to ensure the sweetest cup. The Rodríguez family has found that harvesting the very ripest (almost purple) cherries result in the most complexity and distinction in the coffee.
Cherries for this lot were delivered to Agricafe’s state of the art mill Buena Vista in the evening. After being inspected and weighed, the coffee cherry was carefully sorted by weight using water, and floaters were removed. Following this, the coffee was placed a conveyor belt and disinfected, in a similar process used for wine grapes, and was then pulped mechanically. For this lot, onsite oenologist Iván Hugas prepared a solution with a carefully calculated level of the harvested bacteria or yeasts, and added it to the wet parchment as it was placed in sealed stainless steel tanks, catalysing a controlled fermentation. The team at Buena Vista made sure the lid remained shut for the full period of fermentation, to ensure no oxygen touched the cherries and that the punch-like, boozy aroma remained trapped inside.
The tanks were closely monitored throughout the ferment process and the coffee was removed after 48 hours, when the desired fermentation was complete. The wet parchment was then washed with fresh, clean water and laid out to dry on raised beds for seven days.
Suitable for Espresso Machine, Mokka Pot, Stove Top, French press, and Filter brewing methods
Recommended Espresso Machine,Mokka Pot,French press
**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.
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