Lot 1a: 1 Box ILLUMINATION, 1 Box AFTERGLOW, 1 Box TERROIR

ILLUMINATION (1x15kg bag) – A Washed Carbonic Macerated Geisha and current China Barista Championship coffee. This coffee was recently used to place 4th in the World Barista Championship, Boston, 2019 and has has won numerous national championships. The process starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX. Cherries are then carefully selected for a second time before processing. The pulped coffee is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. After the required time inside the CO2 infused tanks the coffee is removed, then placed on shaded, raised, African beds. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained.

AFTERGLOW (1x15kg bag) - Traditionally process natural Geisha. Current Korean Brewers Cup coffee. This coffee has won many national Barista Championships and was used to place 2nd and 10th in the 2019 World Barista Championship, Boston. We start with harvesting perfectly ripe cherries with a BRIX reading over 21. The fruit is quickly brought to the dry-house for post selection where it is placed on the top level of a 3-tiered raised African bed system. A certain depth of the cherries is required to enhance the fruit forward notes that Afterglow is known for. Frequent agitation of the cherries is necessary for even drying and to prevent any negative fermentation notes from developing. After several days in direct sunlight the cherries are dropped to the second level and shade dried to approximately 11%.

TERROIR (1x15kg bag) - The consummate Panamanian washed Geisha coffee. This coffee was named Terroir because of its exquisite reflection of the environmental conditions from which it was grown. Terroir was used to win the 2016 World Barista Championship in Dublin, Ireland. This coffee reeks of it’s terroir and variety while elegantly delivering the message of cleanliness and perfect symmetry. Terroir starts with a meticulous harvesting practice where only the ripest most intact, cherries are harvested. Cherries are then de-fruited using the latest low-water consumption equipment. Terroir is shade-dried on the second level of a 3 tiered raised African bed system to prevent cracking. The coffee is stirred frequently to ensure consistent humidity. Careful monitoring of dry house temperature, airflow, and humidity is critical for achieving optimal results for elegant coffee.