Flying Pumas Natural Cold Ferment Lot 25059
Summary
This Geisha coffee comes from Flying Pumas estate in the Volcán Region of Chiriquí, Panama, produced by Felipe Sardi and Joel Villalta. Grown at 1,750-1,900 masl, the coffee undergoes natural cold fermentation processing. It offers flavour notes of passion fruit, pink guava, cherry, and chocolate.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
- Time
- 22 s
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 91°C
Grind: 650-750 µm
- 1.Pour 40 ml in a circular manner.
- 2.Let the coffee bloom until 30-40 seconds. (30 s)
- 1:10Pour 70 ml more, until 110 ml, by 1 minute and 10 seconds.
- 2:00Pour the next 70 ml to make 180 ml within 2 minutes.
- 5.For the last pour, focus at the center until 225 ml.
Dripping should complete within 2 minutes to 3 minutes and 20 seconds.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Felipe Sardi, Joel Villalta
- Altitude
- 1750 - 1900 m.a.s.l
- Variety
- Geisha
- Notes
- Chocolate, Cherry, Guava, Passion Fruit
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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