CR94-Panama La Viuda Natural Gesha 4 Hermanos
Blind Assessment: Crisply sweet, fruit-forward, spice-toned. Peach, star jasmine, cocoa nib, myrrh, maple syrup in aroma and cup. Sweetly tart structure with juicy, vibrant acidity; buoyant, silky-smooth mouthfeel. The resonant finish centered around nectarine and cocoa nib, with resiny myrrh-like undertones.
The Bottom Line: A subtly nuanced coffee centered around notes of stone fruit, cocoa nib, and resinous aromatic wood with a levitatingly silky mouthfeel.
Note:peach,star jasmine,cocoa nib
Roast Level:Light
Acidity: 3.5 (1~5 from low to high)
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🏆Score: 91.0
🎈"Best of Panama" (BoP) is a platform that serves Panamanian growers interested in the specialization of high-quality coffees. Growers do so via innovation and blind cupping exercises to discover and validate Panamanian Optimum Coffee Quality. This activity is 100% designed and organized by the Specialty Coffee Association of Panama (SCAP) - a Panamanian non-profit Coffee Growers / Processors Association.
🎈Lot GN-15: 4hermanos
This Geisha Natural is from farm La Viuda, located in Jurutungo, Renacimiento, in the province of Chiriqui, Panama. La Viuda has an elevation that ranges between 1,600-1780 masl, geisha is cultivated at the highest elevation of this farm.
“4 Hermanos” is dedicated to farmer’s children in honor of their son Juan Gregorio who passed away but shared with them all his love and passion for coffee.
(References:https://auction.bestofpanama.org/en/)
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
