Floral or fruity – exploring two lots from Chevas Coffee Estate
In our first collaboration with producer José Luis Chevas, we're excited to present you with two top geisha lots from Chevas Coffee Estate.
The Estate began serious coffee production in 1996 when Victor Chevas transitioned from vegetable cultivation, mainly onions and potatoes. Two decades later, in 2016, third-generation José Luis, who was just 18 years old, formed a partnership with Adrian Villarreal, the 2020 Panama Barista Champion. In a short period, they have produced unique and complex lots that have attracted the interest of world champions and international competitors.
José Luis shares the process behind our two lots with us...
Geisha Washed Choclo Lot #07 11
This lot (José Luis’ favourite) was harvested in The Choclo of Chevas Estate, a mountainous area with an ideal balance of sunlight and tree shade and abundant organic matter. The best cherries are selected, then pulped and washed in water for three days. After that, it is dried in the cold room for eight days and strained in the Chevas dark room. This process results in a very clean and floral cup.
Profile: Ginger lily, Bergamot, Peach
Geisha Natural Lot #50
This Geisha was harvested at its maximum brix state. The best cherries were then carefully selected and placed in the Chevas cold room for cold fermentation. This process offers better control over the temperature and humidity, resulting in a very fruity and clean cup.
Profile: Kyoho grapes, Floral, Bubble gum, and Tropical fruit.
Origin
The first Chevas farm was established in the Alto Chiquero region of Boquete, back in the 1970s. Later, two other farms were added in El Salto and Alto Quiel, each boasting distinctive microclimates and fertile, organic-rich soils. These farms, with elevations ranging from 1,500 to 1,750 m.a.s.l. enabled diverse coffee plants to thrive.
Chevas Coffee Estate is known for growing a range of coffee varieties, including Caturra, Marogogype, Catuai, Typica, and the globally acclaimed Geisha.