Geisha | Aerobic Natural

This lot was harvested on March 9th, 2023, in Chevas Coffee Estate, located in Alto Quiel, Boquete between 1500 and 1750 masl. The cherries were sorted and refrigerated before being transported to Franz Zeimetz’s lab where the cherries were cleaned in a citric solution in order to neutralize any unwanted microbes.

The cherries were placed in Franz’s custom made Fermentation Vessels for 96h and inoculated with Lactobacillus Plantarum bacteria and Pichia Kluyveri Yeast at high temperature of 27°C in an open aerobic environment without pressure, with an initial bric of 9,7 and a PH of 10. After 96h of controlled fermentation, the brix was brought down to 7,9 and the PH to 3,8.

To finalise the process, the cherries were taken to individual trays within the 3 stage drying room, under clean air conditions, humidity and temperature control, where it would spend 32 days before being milled, sorted and shipped to us in Australia.

Fermentation is all about controlling microbes, most specifically the bacteria and fungi. Many different species of yeast and bacteria coexist in wild fermentations, but Franz has inoculated specifically the Pichia Kluyveri yeast with Lactobacillus Plantarum bacteria.

Franz has used a selected strain of the natural Pichia kluyveri wine yeast, a non-Saccharomyces yeast found in "wild ferments" and selected for its ability to boost fruit flavors through a more efficient use of flavor precursors naturally present in the coffee fruit and converted by yeasts during the fermentation into intense volatiles and fruity Ester compounds.

He also works with the Lactobacillus Plantarum bacteria as Franz believes it gives a very clean and citric profile to the cup. Plantarum is derived from the environment and used in controlled fermentations or in the food industry as a potential starter probiotic. It is generally associated with desirable properties in coffee, as it has the ability to produce lactic acid, responsible for giving amazing mouthfeel, acid structure and depth, enhancing the coffee’s overall qualities.

In this case the bacteria and yeast work together in a mutually beneficial arrangement. Because the starters are potential food sources for any microbes nearby, the yeast and bacteria in the starters not only eat the available food but also produce chemicals that are toxic to other microbes in a kind of microbial warfare.

The yeasts eat sugars like fructose and glucose in the starter to produce ethanol and carbon dioxide. Ethanol (alcohol) is toxic to many bacteria, but lactic acid bacteria don’t mind the ethanol – some survive even better than yeast in high levels of ethanol. The bacteria prefer to eat maltose, meaning the yeast and bacteria don’t have to compete for the same food. The acid produced by the bacteria prevents other bacteria that can’t tolerate acidic environments from growing. The yeast, which thrive in acidic environments, in turn break down starches into simpler sugars that the bacteria and yeast can eat more easily. Together, bacteria and yeasts make an inhospitable environment for microbes that might outcompete and kill the starter cultures and help make food for each other.

The result of Franz's approach gives such a beautiful and unique expression of Panama Geisha, with floral notes of orange blossom, apricot and pineapple, all this coated in an unbelievable velvety and creamy mouthfeel, bringing notes of ripe banana.

3 x 22 grams doses, vacuum sealed, ready to brew or to freeze.

Every order is roasted and shipped on the same day.