Brandywine Coffee Roasters - Panama Edwin Ferrenbach Intrinsic Cherry - 12 oz.
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Edwin Ferrenbach is 75 years old and has been running his 17.5-hectare farm for 35 years. He named it “Sombras del Baru” because it sits in the shade of the tallest volcano in Panama, Volcan Baru. He has a total of 50,000 coffee trees, with a mix of Catuai, Caturra, Geisha and Pacamara varieties. He employs up to 20 people in the area during harvest to achieve his high-level standards of quality, and all weeding and maintenance is performed by machete to respect the natural environment.12 of the 15 hectares are planted with 50,000 Catuai coffee trees.

Here we ferment the cherry in the very same bags they come in. It is in this way our process maintains the essence of each micro-lot. The bacteria and yeast strains are unique and vary in each batch, and by involving them in the fermentation, we let the essence of the cherry shine. We open the fermentation environment to the air and allow nature to guide the temperature – which averages at 30° Celsius. In this case, we just keep an eye out to keep temperatures below 45° Celsius, to prevent the cherries from overheating. We keep the fermentation times between 12 and 72 hours, because the soaring temperatures of our natural environment result in drastic changes of the cherry cell structure, and rapid embryo death, completely changing the cup profile.

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Panama Edwin Ferrenbach Intrinsic Cherry

Roasts & ships Monday thru Thursday.

$32.00 / 12 oz.

SELECT GRIND

Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

12 oz.

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Characteristics

CHARACTERISTICS

ROAST

Medium-Light

BODY

Full

ACIDITY

Complex

NOTES

Raspberry, Black Currant, Cherry Powder Fundip

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Story

STORYarticle-shape

Edwin Ferrenbach is 75 years old and has been running his 17.5-hectare farm for 35 years. He named it “Sombras del Baru” because it sits in the shade of the tallest volcano in Panama, Volcan Baru. He has a total of 50,000 coffee trees, with a mix of Catuai, Caturra, Geisha and Pacamara varieties. He employs up to 20 people in the area during harvest to achieve his high-level standards of quality, and all weeding and maintenance is performed by machete to respect the natural environment.12 of the 15 hectares are planted with 50,000 Catuai coffee trees.

Here we ferment the cherry in the very same bags they come in. It is in this way our process maintains the essence of each micro-lot. The bacteria and yeast strains are unique and vary in each batch, and by involving them in the fermentation, we let the essence of the cherry shine. We open the fermentation environment to the air and allow nature to guide the temperature – which averages at 30° Celsius. In this case, we just keep an eye out to keep temperatures below 45° Celsius, to prevent the cherries from overheating. We keep the fermentation times between 12 and 72 hours, because the soaring temperatures of our natural environment result in drastic changes of the cherry cell structure, and rapid embryo death, completely changing the cup profile.

Roaster Detail

Brandywine Coffee Roastersarticle-shape

Estabilished:

2015

Owners:

Alisa Morkides

Awards:

Three Bronze and One Silver Golden Bean Awards -2019

Sprudgie Award for best packaging - 2017

SCA design lab packaging award 2017

MORE COFFEES FROM THIS ROASTER

We love coffee that is sweet, complex, and juicy, an exciting and flavorful yet well-balanced cup. Each coffee we bring in lends itself to certain characteristics. The goal is to highlight what makes each one unique and wonderful and avoid the bitter, astringent side. Our master roaster slash coffee dude has ten years experience roasting and does exclusively small batches roasted to order in a Loring Falcon 15 kilo roaster with Flavor Lock, featuring an oxygen free roasting environment.

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