Panama - Black Moon - Chiroso lot 54
Panama - Black Moon - Chiroso lot 54
Panama - Black Moon - Chiroso lot 54

Panama - Black Moon - Chiroso lot 54

128.00 Sale • Save

cherry, red grapes, tamarind, caramelized dates, chocolate

Weight 100 Grams
Roast Profile Filter & Espresso

Producer: Hunter Tedman
Farm: Black Moon Farm
Location : Alto Quiel, Boquete
Variety: Chiroso
Process: Natural Anaerobic - DRD 
Altitude: 1,700 masl

Fermentation ▪▪▪▫▫
Sweetness ▪▪▪▪▪
Acidity ▪▪▪▫▫
Roast ▪▪▫▫▫

Black Moon Farm is the SCA Panama President Hunter Tedman’s regenerative agriculture project focused foremost on restoring soil health by increasing biodiversity, which has led to cultivating excellent quality coffees.

Exotic varieties whose harvests have received widespread acclaim are the Panama Geisha — direct descendants of the original stock acquired from Costa Rica in the 1960s — and the Chiroso, an Ethiopian landrace drawing increased attention, initially in Colombia.

In the 2024 Best of Panama, Black Moon Chiroso garnered the top award at 1st Place after placing 2nd in the 2023 competition, while a Black Moon Panama Geisha made 10th among the Washed Category auction lots in 2024 as well.

Hunter's vision is for Black Moon to flourish as a biodiverse food forest, after having evolved into a luxury-caliber coffee farm from its modest start as a vegetable plantation. Apart from the Geisha & Chiroso, Pink Bourbon, Wush Wush, Sudan Rume, & Mokha are also the varieties to look forward to.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium - Course (700-900 microns)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium-Course.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

— First pour to bloom, 55ml for 30 seconds.

— Second pour, 100 ml at 00:30.

— Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

You might also like