Regular price $33.00 Sale


Cherries are selected in their optimal state of maturity, then the fruits are cleaned and classified to rule out imperfections. The selected fruits, whole without pulping, are subjected to drying in the sun in African beds for 20 to 30 days, where they are constantly stirred to achieve uniform drying. Achieving with this process that the coffee absorbs the sugars from the mucilage, as a result we achieve sweet and fruity cups.

Blind Assessment

Crisp but lush, delicately intense. Honey, complex flowers, roasted cacao nib, butter, ripe orange in aroma and cup. Sweetly brisk, floral-toned acidity; lightly syrupy, gently drying mouthfeel. The finish is dry but long, sweet-toned and deeply flavor-saturated.


Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha) at Finca Santa Teresa. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world's most unique coffees. This is a dry-processed or "natural" Gesha, meaning the beans were dried inside the fruit rather than after the fruit has been removed in-store roaster specializing in siphon-brewed single-origin coffees and single-origin espressos.

Who Should Drink It

Those who spend large sums of money for exceptional teas may find particular value in this crisp, subtly balanced but extravagantly aromatic Gesha.

Located to the west of the Barú Volcano, our farm is located in the Altos del Colorado area halfway between the towns of Volcán and Rio Sereno. Invaded to the north by virgin forest and bounded to the south by the Colorado River, it enjoys a privileged location. Centennial trees as a roof, multiple streams together with a unique weather phenomenon in the area and a soil full of minerals create an ideal environment for our coffee plants.

A documented fact that influences the characteristic flavors of Panamanian coffee is the shape of the country, narrow and lying from east to west, surrounded by two great seas, with water winds from the south and north over the entire country. They collide with the mountain range and create a cool rain that hardly sprays the crops in some months of the year, which creates some ideal microclimates for coffee, thanks to the mixture of “cold and hot wind currents from the Pacific and the Caribbean Sea The bajareque is produced, a very fine thin rain unique in the world» this added to fertile volcanic soils make Panamanian coffee unique.

MICRO ROASTED EACH SUNDAY MORNING IN SMALL 22 POUND BATCHES: Soon he invested in 3 Probat P12 high-tech digital roasting technologies from Probat Roasters, offer the highest quality small batch Coffee roasters. These machines allow him to roast small batches of each coffee we need just for that day. The advantage is we can roast as little as 18 pounds that will yield around 14 pounds of coffee per cycle this means we are never going to roast more coffee then is needed to fill orders for the day. Giving you an incredibly fresh coffee roasted only after an order is placed. Meaning you will get the freshest coffee possible, still warm as it is bagged and shipped to you while they are still warm from our roaster.

Every Sunday Morning We Start Roasting At 4:00 A.M. I lite our Probat roasters for the day to roast only the coffees that have been ordered that same day. Yes, we take our coffee seriously in fact very seriously. Small batch roasting is more expensive because it limits the amount of coffee, we can roast in one day but, this roasting technique ensures that each batch of coffee Beans will be superior in quality and roasted evenly to the desired roast profile, not mass produced. This process draws out the best possible flavor in each batch. Small batch roasting permits a higher quality of standards in coffee throughout the complete process: from choosing the correct charge & drop temperature & then to slowly roasting each small batch to perfection.

All Our Coffees Are Packaged in Bags That Are Nitrogen Flushed. Nitrogen is an odorless and tasteless gas that is heavier than oxygen. It is typically used in the food industry because of its ability to reduce the staling process. Since Nitrogen has no smell or taste, it won't compromise the quality of the coffee taste but, will ensure its freshness for a long period of time. When paired with our one-way values on our coffee bags it will keep your coffee fresh roasted coffee fresh for months to come. This is a time-consuming process & adds to the cost of our coffee in both bags and labor but, we think it is worth it, because most people only drink around a 1/2 to 3/4 of a pound of coffee a week.