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Clifton Coffee Roasters: Panama, Rocky Mountain, Anaerobic fermentation

Tasting notes: Guava :: passionfruit :: blackberry

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From Clifton Coffee Roasters:

Rocosa Montana translates directly as the Rocky Mountain and is located in Santa Clara, Panama. Processed exclusively by Allan Hartmann, we have bought directly from this farm for the last 3 years and have developed a very exciting relationship.

This year we decided to experiment with fermentations that are usually used exclusively for Geisha’s in Panama. Fascinated by the effects that controlled fermentation has on flavour we asked Allan to anaerobically ferment this Caturra with natural yeasts apparent in the air. After 18 days of stable fermentation the cherries are then pulped and dried on raised African beds for a further 8 days. We have been blown away by the complexity found in this coffee.

Farm/Coop: Rocky Mountain
Altitude: 1300 masl
Origin: Panama, Central America
Region: Santa Clara
Owner: Allan Hartmann
Process Method: Anaerobic fermentation
Varietals: Caturra

Roasterr: Clifton Coffee Roasters

Delivery prices to United Kingdom


Initial collection: Clifton Coffee Roasters - Bristol

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.