PANAMA Agatsby Geisha CCX (WCIGS Winner)

Agnieszka, through her work with the coffee, dubbed it "Coffee by Great Gatsby". We thought about "a Gatsby coffee" would be a suitable title. Aga/tsby was born. This entire lot continues to be dedicated Agnieszka.

GENESIS

Producer	Ivica Cvetanovski & Roger Pitti
Country	Panama
Region	Callejón Seco, Boquete
Altitude	1,800-2,200 masl
Varietal	Geisha
Process	Anaerobic, Dry Fermentation, CCX
Lot size	20kg
Trade	True Development Cost, 99.00 USD/kg
History	Since 2017. Co-producer.

SENSORY EXPERIENCE

Aroma	Elderflower, Pineapple
Flavor	Green grape, Peach, Pear
Aftertaste	Lychee, Rose, Mid intensity
Acidity	Green grape, Citric, Mid intensity
Body	Juicy, Light
Balance	Synergetic
Spectra	Yellow, Bronze, White

SYNOPSIS

Continuing development with several fermentation formulas at Altieri, showcasing successful experiments to create a Zibibbo-like grape sensation, reminiscent of Passito or Straw Wine. 

Aromantic scent with hints of tropical fruit, pineapple, elderflower and citrus. Fresh and fruity with balanced sweetness, hints of ripe tropical fruits, pineapple, mango, white flower and lime. Agnieszka Rojewska enhanced the expression in World Coffee In Good Spirits 2022.

Agnieszka was simulating New Years Eve during her creation and presentation of her design cocktail, illustrating how the drink can be prepared beforehand and finalized for many people simultaneously. Flavor references of yuzu, lime, peach and Geisha coffee aftertaste were the primary flavor characteristics with nice, sparkling fizzy texture - a final result worthy a coffee champagne cocktail, triple-C, hence a CCX morpheme worthy of fermentation formulas and flavor characteristics.

FERMENTATION

The coffee cherries are manually selected and cleaned to make sure only the complete mature coffee cherries are entering the fermentation phase. Using specifically developed containers to house all the cherries, they remained encapsulated for 192 hours, constantly monitored to secure a consistently executed main fermentation. The cherries are later sun dried in a dedicated greenhouse on African beds at 1,800 masl until 11% humidity is achieved. The coffee cherries are later hulled and placed in vacuum bags to reduce exposure to open air.

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.

Calcium (Ca)	0.9 mg/l
Sodium (Na)	1.7 mg/l
Silicon Dioxide (SiO2)	1.4 mg/l
Potassium (K)	0.3 mg/l
Magnesium (Mg)	0.2 mg/l
Sulfate (SO4-)	<7.0 mg/l
Chloride (Cl-)	2.5 mg/l
Nitrate (NO3-)	0.1 mg/l
Fluoride (F-)	<0.1 mg/l
pH	6.2

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

Made by Panama
Finished in Scandinavia