Lot GN-01: Nuguo Fermented

Nuguo Fermented is a mix of natural fermented geisha coffee beams, produced in a sustainable way, and designed aiming to maximize the quality and uniqueness of the cup.

The lots included in Nuguo Fermented were harvested ripe (in March and April), then floated. The process of each lot is unique, in average the process is as follows: whole cherries are placed into plastic tanks with lid (not sealed tight), in which fermentation takes place in Nuguo at 16 Celsius for 9 days, or in David city for 4.5 days at 30 Celsius (or an equivalent time in both places), whole cherries are dried during 2 months in a controlled environment room with relative humidity of 55% and temperatures starting at 30 Celsius and finishing at 24 Celsius, resting at 24 Celsius, then coffee is hulled and sorted by hand, then cupped. The best lots were sampled and mixed in several proportions for cupping. The final mix proportions were chosen through an iterative process, using results from cupping sessions as input to propose new proportions, and cup again until a local maximum of quality was achieved. Finally, the mix was sorted in a small densimetric table until the exact weight of 68 kg required for BOP was obtained.

Farm: Finca Nuguo is located in Jurutungo, Renacimiento, in the Noth-East extreme of Panamá. It has five hectares of productive geisha plants, divided in six zones that are surrounded by forest in the neighborhood of the La Amistad International Park nature reserve, at altitudes within 1700 and 2000 masl.