• Misty Mountain Natural Geisha - Panama
  • Misty Mountain Natural Geisha - Panama

Misty Mountain Natural Geisha - Panama

Regular price

MISTY MOUNTAIN NATURAL GEISHA LOT #4 

 

Producer Justin Boudeman is a master of biodynamic farming. He treats the Misty Mountain farm as its own interconnected ecosystem, with the goal of creating harmony between the trees, soil, people and celestial rhythms. This coffee was harvested when the gravitational pull of the moon was at its highest in the lunar cycle. And at this stage, sap uptake in the coffee tree increases heightens sugar concentration in the cherry. After careful picking, the cherries are fermented anaerobically with wild yeasts for 48 hours in stainless steel tanks. After fermentation, the cherry is sunbathed on raised beds for 1 day before being slowly dried in a climate controlled room for 1 month. The coffee is then aged 3 months on cherry to maximize sweetness and lock in fruity compounds.

SENSORY
AROMA:  
-Medium intensity
-Cherry blossom, white wine, pineapple
FLAVOUR:
-HOT: White florals, fresh raspberry, pineapple candy
-WARM: White wine, rose, pineapple
-COOL: Lychee, honeysuckle, aromatic white grape
ACIDITY:
-Medium from hot to cool, tartaric like white wine.
SWEETNESS:
-Medium when hot,  fresh pineapple
-High when cool, cooked pineapple
MOUTHFEEL:
-Intense & juicy through all phases
AFTERTASTE:
-Long, green tea, floral finish.
CANADIAN NATIONAL BREWERS CUP
This coffee was proudly served by Lynsey of Sorellina at the Canadian National Brewers Cup in February 2024.  The central theme of Lynsey's presentation was extending the window of enjoyment of an exceptional cup of coffee by preserving volatile aroma compounds via the use of argon gas.  
Bringing this coffee to stage was a collaboration of a few of our favourite coffee colleagues. Sourcing by Cole Torode of Forward Coffee. Roasting by Ben Putt of Monogram Coffee. And sensory profiling by Sarah Eatwood of Sorellina.
Thank-you to all of our amazing friends who provided moral support, advice, and feedback this season.
PRICING TRANSPARENCY
Forward paid $465.00 USD/kg
Sorellina paid Forward $800 USD/kg
Our Roasted Cost $924.27 USD/kg or $0.92 USD/g
COMPETITION BREW RECIPE
Orea Glass Type B & Hario Switch Base
Sibarist for Orea Filter 
Water: TDS 45ppm (13ppm Ca, 21ppm Mg, 3ppm Na, 8ppm K)
19g coffee : 280 ml water
Grind: 0.38 on 1Zpresso ZP6s 
Temperature: Bloom=65C, Pour 2,3,4=91C
4X 70g pours
0:00, 0:45, 1:25, 2:10, TBT 2:45-3:00