Los Cenizos Lot #40 Pinos Aerobic Geisha
Josh’s Notes:
Exceptional Panama geisha with very light processing to elevate it to the next level. An extremely elegant cup of coffee that primarily tastes of jasmine with a light cranberry acidity. Supremely drinkable. A superb example of Panama grown geisha.
This coffee is incredibly fine and mostly reserved for competing baristas at the highest levels (or serious home baristas). I recommend this coffee only if you have a well dialed-in grinder, excellent water at your disposal, and are confident in your brewing ability, as it is an excellent benchmarking coffee. Mind, this coffee is incredibly expensive. It goes without saying, but at this level, price no longer equates linearly with quality. Please consider your purchase carefully. (Then again, if you are considering buying this coffee you likely already have an idea of what you're getting into.)
Lucienne’s first Panama offering, and also Lucienne’s first collaboration with Ignis!
Finca Los Cenizos (managed by Estella Pitti and family) is a farm located in a forested volcanic canyon at high elevation in Cerra Punta, Panama. They are a multiple Best of Panama award recipient with a young history in producing competition grade geisha. The coffee is grown among abundant shade provided by indigenous Cenizos trees, which significantly extends the ripening time that contributes greatly to the final flavor profile. This particular lot (Lot #40) was purchased by Ignis in July 2024, and comes from the Pinos plot which grows some of the latest-ripening, densest coffee cherries on the farm due to the ultra-high elevation plot at 2200 MASL.
Process
The Pinos Aerobic Natural process is largely a traditional natural, but involves a controlled aerobic fermentation stage that is cooler than normal, which imparts a juicy cranberry sweetness on top of a gorgeous jasmine background and wonderfully long aftertaste. After fermentation, the coffee is dried naturally in two stages; first on African beds for 21 days, then in a temp/humidity controlled area for 10 days.
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Exceptional Panama geisha with very light processing to elevate it to the next level. An extremely elegant cup of coffee that primarily tastes of jasmine with a light cranberry acidity. Supremely drinkable. A superb example of Panama grown geisha.
This coffee is incredibly fine and mostly reserved for competing baristas at the highest levels (or serious home baristas). I recommend this coffee only if you have a well dialed-in grinder, excellent water at your disposal, and are confident in your brewing ability, as it is an excellent benchmarking coffee. Mind, this coffee is incredibly expensive. It goes without saying, but at this level, price no longer equates linearly with quality. Please consider your purchase carefully. (Then again, if you are considering buying this coffee you likely already have an idea of what you're getting into.)
Lucienne’s first Panama offering, and also Lucienne’s first collaboration with Ignis!
Finca Los Cenizos (managed by Estella Pitti and family) is a farm located in a forested volcanic canyon at high elevation in Cerra Punta, Panama. They are a multiple Best of Panama award recipient with a young history in producing competition grade geisha. The coffee is grown among abundant shade provided by indigenous Cenizos trees, which significantly extends the ripening time that contributes greatly to the final flavor profile. This particular lot (Lot #40) was purchased by Ignis in July 2024, and comes from the Pinos plot which grows some of the latest-ripening, densest coffee cherries on the farm due to the ultra-high elevation plot at 2200 MASL.
Process
The Pinos Aerobic Natural process is largely a traditional natural, but involves a controlled aerobic fermentation stage that is cooler than normal, which imparts a juicy cranberry sweetness on top of a gorgeous jasmine background and wonderfully long aftertaste. After fermentation, the coffee is dried naturally in two stages; first on African beds for 21 days, then in a temp/humidity controlled area for 10 days.
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s Notes:
Exceptional Panama geisha with very light processing to elevate it to the next level. An extremely elegant cup of coffee that primarily tastes of jasmine with a light cranberry acidity. Supremely drinkable. A superb example of Panama grown geisha.
This coffee is incredibly fine and mostly reserved for competing baristas at the highest levels (or serious home baristas). I recommend this coffee only if you have a well dialed-in grinder, excellent water at your disposal, and are confident in your brewing ability, as it is an excellent benchmarking coffee. Mind, this coffee is incredibly expensive. It goes without saying, but at this level, price no longer equates linearly with quality. Please consider your purchase carefully. (Then again, if you are considering buying this coffee you likely already have an idea of what you're getting into.)
Lucienne’s first Panama offering, and also Lucienne’s first collaboration with Ignis!
Finca Los Cenizos (managed by Estella Pitti and family) is a farm located in a forested volcanic canyon at high elevation in Cerra Punta, Panama. They are a multiple Best of Panama award recipient with a young history in producing competition grade geisha. The coffee is grown among abundant shade provided by indigenous Cenizos trees, which significantly extends the ripening time that contributes greatly to the final flavor profile. This particular lot (Lot #40) was purchased by Ignis in July 2024, and comes from the Pinos plot which grows some of the latest-ripening, densest coffee cherries on the farm due to the ultra-high elevation plot at 2200 MASL.
Process
The Pinos Aerobic Natural process is largely a traditional natural, but involves a controlled aerobic fermentation stage that is cooler than normal, which imparts a juicy cranberry sweetness on top of a gorgeous jasmine background and wonderfully long aftertaste. After fermentation, the coffee is dried naturally in two stages; first on African beds for 21 days, then in a temp/humidity controlled area for 10 days.
Roast
Roasted light and spectacularly by our friends at Ignis in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Geisha
Panama
Cerro Punta, Volcan
Los Cenizos
Estella Pitti
1800-2200 MASL
Los Pinos Aerobic
Staged Natural
Ignis | Tokyo, Japan