Corpachi Caturra
In stock
Degassing notice
We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.
Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.
*Please make sure not to vacuum or freeze the coffees while it's degassed enough.
Corpachi Coffee Co.
Edgar Ricauter Gutierrez
Caturra - Anaerobic Cold Fermentation
Panama
Corpachi Coffee Company’s latest masterpiece has been meticulously crafted by Edgar Ricauter Gutierrez in the lush Cordillera region of Panama. This exceptional Caturra coffee undergoes a transformative 120-hour anaerobic cold fermentation process, and yields a cup brimming with notes of grape, subtle daisy, and bittersweet molasses. Each sip reveals the essence of Cordillera's terroir, reflecting the dedication and expertise of our sourcing partner, John Vaz Matias, a world-renowned SCA coffee expert.
Our tasting notes:
- concord grape, grapefruit, daisy, molasses
Area:
Cordillera, Panama
Altitude: 1450 masl
Varietal: Geisha
Process: 120-hour anaerobic cold fermentation natural
90+ coffees sourced in collaboration with John Vaz (JV) Matias: This 90+ geisha was sourced by our good friend, JV. JV is a world renowned SCA coffee expert, very dedicated to the coffee industry, making contributions in a variety of ways. His passion for specialty coffee is limitless, and his skillful and meticulous sourcing is unparalleled, thus we trust him to source amazing coffees for us.
Edgar Gutierrez
This is a direct trade coffee from our friend Edgar. Learn more about his coffee on our journal.