PANAMA IRIS ESTATE   " AFTERGLOW "  GREEN TIP GEISHA NATURAL
PANAMA IRIS ESTATE   " AFTERGLOW "  GREEN TIP GEISHA NATURAL
PANAMA IRIS ESTATE   " AFTERGLOW "  GREEN TIP GEISHA NATURAL
PANAMA IRIS ESTATE   " AFTERGLOW "  GREEN TIP GEISHA NATURAL
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PANAMA IRIS ESTATE " AFTERGLOW " GREEN TIP GEISHA NATURAL

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1,300.00 ฿
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1,300.00 ฿
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📍 New Coffee Release 📍


  PANAMA IRIS ESTATE 

 " AFTERGLOW "

  Green Tip Geisha 

   Traditional Natural 

           Three - Tiered bed slow dried

      White Florals • Peach • Orange • Toffee

 

About Iris Estate

Finca Iris Estate is the latest farm project that began with three very talented coffee professionals who each had a clear vision about where they wanted coffee to go. They believe that specialty coffee should reflect the terroir in which beans grow and not be a representation of processing styles, and this is how we find the perfect cup. To begin this catalogue of terroir representation, producer Jamison Savage planted several different varietals across the Estate at varying altitudes but did not remove or adjust any part of the natural landscape or forest to do so. He believes that we should do as little work as possible to the ecosystem at the farm, as this allows the coffee cherries to fully express all the natural flavours and elements that exist within its area. With this ethos in mind, Finca Iris Estate is blossoming into a representation of how super specialty coffee growing can be, and it is the three producers’ goal to share as much of this work with the wider world as possible.

Processing Details

  •   Cherries are meticulously harvested perfectly ripe at a reading over 21°Brix

  •   Cherries are immediately taken to the drying house at Finca Deborah and spread out on the top level of the three tier, raised African bed system

  •   Cherries are maintained at a specific depth of layering to prevent over-fermentation

  •   The Finca Deborah drying room controls temperature, heat, humidity and airflow to ensure cherries have optimal conditions to enhance the best flavours

  •   Cherries are consistently agitated throughout the day during the first several days to enable consistent drying and to prevent mould

  •   After several days on the top level under direct sunlight cherries are moved to the second level to continue drying for up to 30 days

  •   Slower, labourious, and methodical drying processes prove essential to allow the coffee to absorb layered, natural and complex flavours from the fruit

  •   Moisture content is reduced to 10.5-11% 

  •   Beans are stored in dried cherry pods and placed in grain-pro bags that are stored in bodega for up to 90 days

  •   This "reposo" or rest period allows the coffee to stabilise and equalise its humidity levels while also absorbing more flavours and sweetness from the dried fruit

  •   Beans are then hulled and selected for density, size, shape and colour before being lightly vacuum sealed ready for export