"Agricola Obata" by Steady State Roasting
Tastes like: Cotton Candy | Pomegranate | Fresh Strawberries
Roasted in San Diego, CA, by Steady State Roasting
283g of single-origin whole coffee beans in a valved-re-sealable bag.
We first learned about the Obata varietal while visiting some farms in Brazil. The farmers there were very proud of this slightly higher quality coffee, known to boast more dark fruits and a nice coat
Process: Natural with Anaerobic Fermentation
Altitude: 1550 masl (meters above sea level)
Grower: Boquete, Panama
Tastes like: Cotton Candy | Pomegranate | Fresh Strawberries
Roasted in San Diego, CA, by Steady State Roasting
283g of single-origin whole coffee beans in a valved-re-sealable bag.
We first learned about the Obata varietal while visiting some farms in Brazil. The farmers there were very proud of this slightly higher quality coffee, known to boast more dark fruits and a nice coat
Process: Natural with Anaerobic Fermentation
Altitude: 1550 masl (meters above sea level)
Grower: Boquete, Panama
Tastes like: Cotton Candy | Pomegranate | Fresh Strawberries
Roasted in San Diego, CA, by Steady State Roasting
283g of single-origin whole coffee beans in a valved-re-sealable bag.
We first learned about the Obata varietal while visiting some farms in Brazil. The farmers there were very proud of this slightly higher quality coffee, known to boast more dark fruits and a nice coat
Process: Natural with Anaerobic Fermentation
Altitude: 1550 masl (meters above sea level)
Grower: Boquete, Panama
ABOUT THE FARM
Our relationship with Agricola Geisha has grown tremendously together and we are one of the few roasters in the US to import their coffee - most goes to the high end Asian market.
To further diversify the farm, Gonzalo has decided to integrate microlots of traditional varieties, beginning with Obata. It is a plant known for its strength and resistance to sickness, however not for its cup.
The Obata seeds were sourced in Costa Rica. While the coffee’s origins hail from Brazil, many believe the Costa Ricans cracked its code. More than half of the first round of seedlings were lost due to dry conditions and sickness. Those that survived are testaments to the Obata reputation.
Coffees not traditionally known for their cup quality don’t have the same shackles on potential as they once did. As producers continue to push boundaries in processing, hidden qualities can be brought to the surface and coffees find new ways to shine. This coffee underwent a 3 day anaerobic fermentation. Naturally occurring bacteria consumes carbohydrates and amino acids found within the coffee and alters its chemical makeup.
Planted at 1,550 MASL and just 4 years old - the best is yet to come from these trees.
