FOR OPTIMAL ALTERNATIVE BREWING WE WILL BE ROASTING THIS COFFEE TO "FILTER" ROAST.
To preserve freshness we are only able to supply this coffee as whole beans, if you have any queries on how or where to get this coffee ground once received please contact us at firstname.lastname@example.org
Introducing the Panama Don Pepe Estate Natural Geisha Coffee!
The Geisha varietal is known around the world as one of the finest coffees available, and this is one hand-selected by Phillip Di Bella to commence Di Bella Coffee's new range of Crop to Cup Exclusives.
Packaged in our premium 'crop to cup' exclusive packaging, each order will come with our printed brewing method guide, tasting notes and information about the Don Pepe Estate farm.
We are also offering a discounted multi-purchase price, as this product is only available in 250g bags:
2-3 x 250g = $66.00/250g
4 + x 250g = $60.00/250g
Watch us roasting the first batch!
DON PEPE ESTATE GEISHA
The Don Pepe Estate is located in the town of Boquete, situated on the slopes of the Barú Volcano in the humid forest of Panama. In 1898 Don Enrique Vásquez founded the town and introduced coffee growing.
Don Pepe Estate is an eco-friendly farm, 1500 meter above sea level. Coffee plantations are cultivated harmoniously between farmer and nature, in order to preserve these areas. Water is not wasted, as the pulping machines do not need water.
Due to the ecological conditions of this region, Don Pepe Estate has also been careful to assign land to preserve the primary forest. This environmental vision, gives the family its greatest source of pride.
FARM SIZE: 60 Hectares in Production: 6 Hectares Geisha, 4.5 Hectares Java, 8 Hectares Bourbon, 5 Hectares Typica, 3.5 Hectares Pacamara, 20 Hectares Catuai, 13 Hectares Caturra and the rest of the farm, approximately 20 hectares, is a primary tree forest reserve.
HARVEST: The harvest starts late November until mid-April and coffee availability starts from May.
DRYING: 100% of the coffee is pre-dried in sun patio. All special coffees as geisha, java, bourbon and typica are dried on African beds.
SEASON: It starts in the month of April with a “machete” cleaning followed by a selective pruning and weeding. After the tree is pruned fertilizers are applied each month during the winter time (6-8 months). The harvest begins in late November and at its high you can see up to 300 temporary workers on the farm.
Farm Name: Don Pepe Estate
Elevation: 1,650 - 1800 msnm
Slope Direction: South East
Avg. Temp: 13°C - 25°C
Avg. Rainfall: 2200mm
Growing Region: Volcancito, Boquete
Owner: Jesús A. Vásquez
RECOMMENDED BREWING GUIDE
Each brings its own unique character to the cup because they are all very different extraction methods.
Coffee to water ratio
To achieve an optimal brew we recommend a 1:15 - 1:16 ratio. Meaning that for every 1 gram of coffee 15-16ml of water is used. So for 15gm of coffee you will add 250ml of water.
Grind size for brewing should be medium-coarse to coarse. The texture should be quite grainy, similar to cracked pepper. If you use your own grinder some small adjustments and testing will be necessary to get the perfect grind.
Water temperature has a noticeable impact on the coffee and should be between 94-96 degrees C, and added in 30 second intervals. Make sure you have thermometers to control temperature.
Brewing equipment specifics
When using an Aeropress, Plunger or Frieling the water should be added in two stages starting with a 40-50ml bloom then adding the remaining water. For a Chemex or V60 the water should be added in stages, pausing between each stage e.g. 50ml, followed by 100ml, followed by 50ml, and finishing with 50ml.
TIP: to achieve the best results a set of scales should be used to ensure consistency.