Lot GN-08: DUNCAN GEISHA NATURAL KOTOWA FARMS – D457

Coffee and cupping details

Description:

After harvesting, the beans are placed in the shade in a deep layer of 20 cm for 4 days to stimulate the development of natural microorganisms for fermentation and then they are placed for drying in a shaded African bed for around 10 days until the coffee is down to 30 % humidity.  Then the beans are stored in anaerobic condition for two weeks after which they are placed back in the shade for another 5 days. Then back to be stored in anaerobic condition for one week and then final drying in the sun for 10 days.

After drying, we place all beans in a resting facility with controlled air temperature of 16°C and a relative humidity of 65% to ensure the correct environment for the resting and intaking of the flavors of the drying process.

Boxes: 2
Weight: 100 lbs
Score: 92.25

Farm details

Description:

Duncan is on the eastern slope of the Baru Volcano. This creates a special microclimate where the farm gets Pacific rain from May to Dec and also a bit of Atlantic in the month of Jan-Feb. Duncan is at 1750m but being closer to the continental divide the temperatures can be lower than in other similar altitudes, lowering to around 12°C  at night. Duncan is in the eastern slope which is normally very sunny and dry because is more windy due to the Atlantic influence.  Coffee on this side of the mountain tend to do well because of the relatively drier microclimates. They have very deep root system that can absorb water even in drier conditions allowing for more concentration of sugars. This condition can produce the deep fruit flavor.

Farmer Name: RICARDO KOYNER
Processing Method: Extended fermentation in slow drying condition

Other info

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