Santa Clara - Panama

Varietal: Gesha

Altitude: 1500 masl

Processing Method: Naturally processed, slowly dried over 6 weeks, followed by 6 weeks storage in dried cherries

In recent years, Panama has become a heavyweight in the production of high grade coffee’s, such as the prized Gesha varietal. It is exciting for us to discover new up and coming farms, producing coffees of serious quality and delicacy, such as Finca Momoto.

Aliss Hartmann was raised on the infamous Hartmann specialty coffee farm, growing up there instilled with a passion for the coffee farm since she was little. As it turns out, the cherry doesn’t fall far from the tree. Aliss co-founded Finca Momoto in 2015, and has since started producing some serious coffees, showcasing her expertise in the industry. As well as expertly growing and processing her cherries at Finca Momoto, Aliss is an avid nature lover and conservationist.

Now we go to Luis Miranda, who was born and raised in Nicaragua, who also shares vivid memories of happiness and fun living at the farm as a young child. After running an organic farm and studying business in California, he returned to Panama to co-found Finca Momoto, pursuing his career as a coffee farmer.

This power duo have come together to bring us Finca Momoto. We have been patiently waiting, and we have finally managed to get our hands on their FIRST harvest. It is our pleasure to have limited tins of this intensely fruit driven, floral bean. We hope you enjoy it!

Orange, guava, melon, rose & caramel

Roasting Notes

With an extremely high density, high moisture content, big screen size and very delicate flavor content - this Gesha pooled all the tricks of the roasting department. It now takes the prize of the densest coffee we have had at the roastery. The long drying and fermenting process made this coffee so unique that it appears to favor two opposing roasting styles: High heat, fast roast approach and slow and low finish temperature. Ultimately, we developed a 9 minute profile in the Ikawa, 60% of which was the drying phase and only a 5% was in the development phase. This profile transfers the heat well to the inner bean, this make’s it soluble while it’s short development retains the delicate fruitiness and florals.

Brewers Notes

15g of ground coffee at medium coarse setting

230g of 94°C water, pouring as follows: 0:00 20g - 0:20 45g - 0:45 120g - 1:15 175g - 1:45 230g

Tweak your grind setting for an ideal brew time of 3:00-3:20 to taste note’s of orange, guava, melon, rose and caramel.

Custom Water

At the roastery we brew the Momoto Gesha with water containing 50ppm of magnesium, 30ppm of calcium and 15ppm of bicarbonate. This water highlights the acidity and florals and round’s the coffee for a long sweet caramel finish. We throw in a custom water pack with every tin purchased, so you can brew it as we do here at the roastery.

San Marcos, Tarrazu - Costa Rica

Altitude: 1500-1600

Varietal: Caturra

Processing Method: Natural

For those of you who have been asking, it’s back! Last years funky fermented lots of the Tirra Estate natural’s blew minds across the country. We had to get it again. The ferment on this lot translates in the brew as a big sweet berry note, and it’s an easily acquired note too. However in search of perfection we have made custom brewing water to really open it up!

Notes of raspberry, passionfruit, pineapple, warm spice and chocolate

Roasters Notes

This coffee has a lower density than we are used to for filter, so it needs less heat through the first half of the roast than other coffees.

For this naturally processed coffee, we aim for a slightly longer roast coming out at just under 11min with around a 12% development time ratio.

Roasted on Dietrich IR-12

Brewers notes

15g ground medium-coarse and 250g of water at 93 degrees (1:16 ratio).

Pour in 3 stages as follows 30g-120-90g aiming for a 2:30 draw down.

Expect notes of dried cherry, milk chocolate, and zesty orange acidity.

Custom Water

In our search for balance, we combined a low carbonic hardness of 10ppm bicarbonate and 70ppm of general hardness - accentuating the acidity and sweetness. Add the water below to try for yourself.