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Panama Black Moon Chiroso Lot 37 Anaerobic Natural

Tasting notes
Rich Chocolatey, Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

PANAMA BLACKMOON CHIROSO LOT37 ANAEROBIC NATURAL

Farm: Blackmoon Estate

Producer: Hunter Tedman

Altitude: 1,700-1780 MASL

 Variety: Chiroso

Process: Anaerobic Natural

Taste Notes: Cherry, Plum, Molasses, Chocolaty

A notable producer of Chiroso Mr. Hunter Tedman, used his years of experience from other projects of his farm. The Blackmoon which situated a neighbor to Elida in Alto Quiel high in the mountains above Boquete, where nourishing of volcanic soil and cool climates slow the rhythm of growth. Blackmoon Estate explores the outer edges of flavor and processing.

Here, innovation moves together, shaping coffees that are expressive, precise and unique. For this lot 37, Chiroso variety known for its exceptional quality and high-end Micro lot of specialty coffee from Panama. It has processed Oxygen-free tanks allowing unique Microbes to break down sugars creating intense fruity, winey, or fermented flavors with heavy body, unlike traditional methods that use open air.

Panama Blackmoon Chiroso Anaerobic Natural characterizes the taste of Cherry, Plum, sugary molasses and the body finishing with chocolaty; all supported by a creamy, smooth and rounded with full-bodied.

Elevation
1750 MT
Process
Natural Anaerobic
Variety
Chiroso
Producer
Hunter Tedman

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Micro Lot

Origin

Panama

Farm

Black Moon

Flavor Notes

Cherry, Chocolatey, Molasses, Plum

Main Cup Profile

Chocolatey, Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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