Lot GN-10: LOS LAJONES BAMBU GEISHA NATURAL RESERVE – D438

THIS LOT WAS HARVESTED VERY RIPE CHERRIES ALMOST WITH A PURPLE BLACK COLOR, WITH 25+ BRIX GRADES WHICH MAKES A VERY SWEET FRUITS, AFTER WE PICKED THE CHERRIES WE LET THEM IN THE BAGS FOR 24 HOURS IN A SHADE AND FRESH ROOM, AFTER THIS WE PROCEED TO MADE AN ANAEROBIC DRY FERMENTATION IN 200 LITERS PLASTIC TANKS FOR A PERIOD OF 12 DAYS AT THE FARM, WHITH AVERAGE ENVIROMENT TEMPERATURES OF 20 GRADES CENTIGRADES DURING THE DAY.

DURING THE ANAEROBIC FERMENTATION PERIOD WE HOMOGENIZED THE CHERRIES IN THE FERMENTATION TANKS MOVING THEM FOR 3 -5 MINUTES TO HOMOGENIZED THEM, SO THEY CAN GOT RINSE BY THE FRUIT JUICES PRODUCE DURING THE ANAEROBIC FERMENTATION PERIOD.

OUR OBJECTIVE WAS TO DEVELOPED THE NATIVE YEAST AND BACTERIAS DURING OUR ANAEROBIC FERMENTATION PROCESS TO GET THE MOST INTENSE FLAVORS POSSIBLE WITH CHANGING THE ORIGINAL CUP PROFILE FROM OUR TRADITIONAL NATURAL SUNDRIED GEISHAS. WE LEARN A LOT ABOUT HOW TO DEVELOP THE FERMENTATION NATIVE BIOTA AS THE BASE OF OUR ANAEROBIC FERMENTATION SYSTEM.

AFTER 12 DAYS WE MOVE THE GEISHA FERMENTED CHERRIES TO THE AFRICAN DRYING BEDS TO START A SLOW SUNDRIED DRYING PERIOD TO DESHIDRATED THE CHERRIES VERY SMOOTH FOR A PERIOD OF 6 HOURS OF SUNDRIED DAILY AVERAGE FOR 28 DAYS AT THE DRYING BEDS AT THE FARM. OUR AFRICAN DRYING BEDS AT LOS LAJONES ARE THE HIGHEST ELEVATION IN PANAMA ( 1,980 MASL), GIVING OUR NATURAL SUNDRIED GEISHAS AN UNIQUE DESHIDRATATION TECHNIQUE IN THE WORLD.

A NATURAL LAWYER OF GLAZED SUGARS ALREADY PRODUCED DURING THE ANAEROBIC FERMENTATION PROCESS WHICH CRISTALIZED ALL OVER THE CHERRIES SKIN DURING ALL THE SUNDRIED DRYING PERIOD AT THE AFRICAN BEDS.

AFTER REACHING A 10% HUMIDITY LEVEL AT THE DRYING BEDS AT THE DAY 28TH OF SUNDRYING, WE PUT THEM IN BLACK PLASTIC BAGS INSIDE PROPILENE BAGS IN THE FARM STORAGE FOR 75 DAYS BEFORE BE DRY MILLED AND PREPARED FOR THE BOP 2020 COMPETITION.

THE CUP PROFILE OF LOS LAJONES BAMBU GEISHA NATURAL SPECIAL RESERVE ARE THE INTENSE TROPICAL FRUITS FLAVORS AS MANGO, PASSION FRUIT, PAPAYA COMING FROM THE TERROIR AND PROCESSING TECHNIQUE COMBINED WITH THE SWEET DELICATE JAZMIN FLORAL AROMA FROM PANAMA GEISHA VARIETAL. A BEAUTIFUL BALANCE OF LAWYERS OF RIPE FRUITS AND JAZMIN NOTES IN A CREAMY CHOCOLATE BODY FINISHING WITH A SWEET DEEP FLORAL AFTERTASTE.