BLACK GEISHA: Panama Creativa Coffee District
Black Geisha is our first ever geisha espresso, a special treat for our espresso-loving crew members!
Black Geisha was produced with an anaerobic natural process at the Creativa Coffee District in Panama. In the cup, it is tropical, rich and full-bodied with hints of cacao and citric berries.
Tasting Notes: Black Currant, Grape, Blackberry, Cacao
Cup score: 88.00 ☕
Geisha coffee from Panama is distinct in its fragrance, aroma, and taste from other coffees. It is considered to be an extremely high-quality coffee.
Black Geisha is a micro-lot and won't be around for too long. It is roasted for espresso.
ABOUT CREATIVA COFFEE DISTRICT
Creativa Coffee District (CCD) is a forward-looking specialty coffee producer in the Chiriquí province in Boquete, Panama.
They are a group of revolutionaries set to "game the change" in the coffee industry by weaving it together with the profound cultural impact of the world of contemporary art.
By transforming a traditional wet mill and drying patio into a modern state-of-the-art processing facility, CCD integrates art and specialty coffee in a unique and authentic space. Here, artists are promoted and celebrated to inspire industry participants around the globe to support and demand new coffee production standards that guarantee higher incomes for growers and sustainable ecological practices for processing stations worldwide.
We recommend taking a look at their Instagram account to get a feel for their innovative approach to coffee production and processing.
ABOUT FINCA NICKY
Nicanor Velasquez runs Finca Nicky and has been working with coffee since he was a child on his family farm. Finca Nicky is a ten-hectare property, with a single hectare now planted with 1,000 Caturra and Geisha coffee trees. He tends to the property mostly by himself, with his son, Michael, helping out when he’s not in school.
The property is full of shade-giving trees, making an excellent canopy over his coffee trees, and he is currently endeavoring to implement more green initiatives on the farm. In busy harvest times, he employs up to ten people in the area.
During the harvest season from December to March, Pedro employs two additional families, six people, to help ensure each cherry is picked at peak ripeness.
ABOUT ANAEROBIC NATURAL PROCESS (Lot N14)
The coffee cherries are fermented in the very same bags they come in, to maintain the essence of each micro-lot. The bacteria and yeast strains are unique and vary in each batch, and by involving them in the fermentation, it enables the essence of the cherry to shine.
The fermentation environment is opened to the air which allows nature to guide the temperature - which averages 30° celsius. The temperature is monitored to remain below 45° celsius, to prevent the cherries from overheating.
The fermentation times vary between 12 and 72 hours, as the soaring temperatures of the natural environment can drastically impact the cherry cell structure if left unmonitored.
☠️ Single Origin from Panama
☠️ Region: Boquete, Chiriqui
☠️ Producer: Nicanor Velasquez, Creative Coffee District
☠️ Farm: Finca Nicky
☠️ Roast: Medium/Dark
☠️ Brew: Espresso
☠️ Varietal: Geisha
☠️ Process: Anaerobic Natural
☠️ Cup score: 88.00 ☕
☠️ Tasting notes:
- Black Currant
☠️ Altitude: 1650 masl
☠️ Imported by: WE THE ORIGIN