Panama - TNT X Auromar | Koji, Geisha [Exclusive]

[Filter Light Roast] / Agtron 105

Processing: Koji
Varietal: Geisha
Region: Chiriquí, Panama
Farm: Finca Auromar
Altitude: 1700+Masl

I met Adrian in the China Trip in person. He brewed this coffee almost to the end of the event, and the intense sweetness just kick right into my heart! It has the Finca Auromar typical Bergamot notes and also so sweet like Rock Sugar. This is one of the Koji process that I have not taste the fermented note which for me is perfect balance between Process and Origin!

PRODUCER'S DETAILS

TNT Coffee Lab is a specialty coffee roaster focused on producing high-quality single-origin and signature coffee blends. They are known for their meticulous approach to sourcing beans from around the world and roasting them in small batches to ensure optimal freshness and flavor. TNT Coffee Lab also emphasizes sustainability, using eco-friendly packaging and striving to minimize their environmental footprint.

Adrian Santiago, founder of TNT Roasters and TNT Coffee Lab in David, Panama. He got 1st place of Barista Competition Panama in 2020. After many years worked with different Panama farms and process projects, Adrian founded TNT Coffee Lab and started their own coffee project.

FARM'S DETAILS

The Auromar Farm “Finca la Aurora” is situated between 1570 and 1770 MASL in the highlands ofCandela, Chiriquí, Republic of Panama.

The finca is comprised of 30.5 hectares (75 acres). The total farmed area is 14.5 hectares in the lower 2/3 of the elevation. The rest, 17 hectares, will remain pristine highland tropical forest in the highest parts of the property. The cultivated area has been painstakingly developed to strike a balance between coffee yields and forest preservation.

Shade is provided by endemic species of trees and high-altitude Hass avocado trees. As shade is much heavier than in other farms in the region (1-4), the area enjoys a stable microclimate offering very little swings from day heat to night chill. Also, because of altitude, the harvest begins late in December and ends in mid-March.

The cherries take full benefit of the drop in humidity between December and January at seasons' change, and the sunny dry summer that runs through mid-April.

The outcome of such combination, forest, shade and late harvest is a limited-supply, highly complex beans in each harvest.

PROCESS DETAILS

One day of dehydration, followed by fermentation in our KOJI MURO (a room with controlled temperature and humidity) using koji at 30°C and 70%humidity. Afterwards, the coffee is cold-dried at 16°C for 5 days and then dried in a warm greenhouse for 10 days.

Note: Flower Honey, Sugar Cane, Bergamot, Fruit Tea