Brew with Memli - Manuel Gonzalez, Rio Caldera Gesha, Panama

New Limited Coffee Drop | Manuel Gonzalez - Finca Rio Caldera - Gesha Static Cherry - Boquete - Panama https://www.memlicoffee.com/product-page/panama-rio-caldera-gesha-static-cherry Tasting Notes | strawberry, black cherry, Medjool dates, rambutan, cocoa finish Creativa Coffee District integrates art and specialty coffee in a unique space where artists are promoted to inspire coffee producers to push the boundaries and propose a new creative approach supporting a new demand for coffee production standards that guarantee higher incomes for growers and sustainable ecological practices for processing stations worldwide. To contribute to this construction, the program supports transdisciplinary exchange where research spaces arise that lead to questioning, reflection, and new understandings in an experimental and innovative environment conducive to creation. COUNTRY | Panama REGION | Tierras Altas, Boquete PRODUCING PARTNER | Creativa Coffee District FARMER | Manuel Gonzalez FARM | Inmobiliaria Rio Caldera VARIETY | Gesha PICKING | Manual PROCESS | Static Cherry 60hr Anaerobic DRYING | Double-Shaded Patio ELEVATION | 1,350 masl HARVEST | 2021/2022 Manuel Gonzalez brings beautifully ripe cherries to us at CCD mill, and the work begins. First, we make sure the quality is there. We look for average Brix levels of 18° or higher, and a pH above 4.5. After this, we assign the different lots to one of four fermentation designs. Each one is carefully crafted to suit each lot, bringing their unique characteristics to the forefront, setting the stage for works of art to take form in the roastery and the cup. Each lot is placed into sealed valved plastic circular tanks, with 270kg of cherry in each. The valve allows oxygen to escape, creating an anaerobic environment. The tanks are housed in-house and generously shaded to maintain average temperatures of 28° celsius. Static Cherry is where we begin to explore newer horizons and begin to leave the traditional behind. We see more development of lactic acidity in the cup, darker fruit notes, with a big, creamy body. We begin to see more complex notes appear, with more nuances within each canvas. Feel free to share your thoughts and ideas on the content we approach every week. If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community: https://www.patreon.com/memlicoffee Check our latest coffee offerings here: https://www.memlicoffee.com/shop To subscribe to our coffees, visit: https://www.memlicoffee.com/subscriptions Want to work with us? Check out our wholesale page: https://www.memlicoffee.com/wholesale Join one of our in-person tasting and brewing workshop: https://www.memlicoffee.com/workshop ______________________________________________________ Follow us & contact us on our other platforms below: Instagram: https://www.instagram.com/memlicoffee Website: https://www.memlicoffee.com/ Youtube: https://www.youtube.com/channel/UCYy7gTbYB3JIzM1PYkp81pQ Podcast: https://www.memlicoffee.com/memli-coffee-podcast Email: [email protected]