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We select cherries at their optimal maturity, then clean and classify them to eliminate imperfections. The chosen fruits are kept whole and sun-dried on African beds for 20 to 30 days, during which they are constantly stirred to ensure uniform drying. This process allows the coffee to absorb sugars from the mucilage, resulting in sweet and fruity flavors.

### Blind Assessment

This coffee is crisp yet lush, boasting a delicately intense profile. Aromas and flavors of honey, complex flowers, roasted cacao nib, butter, and ripe orange are present in both the aroma and the cup. It features a sweetly brisk acidity with floral tones and has a lightly syrupy, gently drying mouthfeel. The finish is dry yet long, sweet-toned, and richly flavored.

### Notes

This coffee is produced from the rare Ethiopia-derived botanical variety known as Gesha (also spelled Geisha) at Finca Santa Teresa. Gesha is renowned for its elongated beans and unique floral, crisp, and often chocolaty cup, making it one of the world’s most exceptional coffees. It is naturally processed, meaning the beans are dried inside the fruit instead of being removed before drying.

### Who Should Drink It

Those who appreciate exceptional teas may find great value in this crisp, subtly balanced, and extravagantly aromatic Gesha.

Our farm is located west of the Barú Volcano in the Altos del Colorado area, between the towns of Volcán and Río Sereno. It is uniquely bordered by virgin forest to the north and the Colorado River to the south, creating an ideal environment for our coffee plants. The farm benefits from centennial trees overhead, multiple streams, a unique weather phenomenon, and mineral-rich soil.

A distinctive feature that influences the flavors of Panamanian coffee is the country's shape, which is narrow and oriented from east to west, bordered by two seas. Winds from the south and north collide with the mountain range, creating cool rain that sporadically nourishes the crops, resulting in ideal microclimates for coffee. The "bajareque," a fine, light rain unique to the area, combined with fertile volcanic soil, makes Panamanian coffee stand out.

### MICRO ROASTED EACH SUNDAY MORNING IN SMALL 22-POUND BATCHES

We have invested in three Probat P12 high-tech digital roasting machines, which are known for producing high-quality small-batch coffee. These machines allow us to roast only what is needed for the day, typically 18 pounds, yielding around 14 pounds of coffee per cycle. This ensures we never roast more coffee than necessary to fulfill daily orders, providing you with the freshest coffee, bagged and shipped while still warm from the roaster.

Every Sunday morning, we start roasting at 4:00 A.M. Our Probat roasters are lit for the day, and we roast only the coffees that have been ordered that same day. We take our coffee seriously—very seriously. While small-batch roasting is more expensive due to limited quantities, it guarantees superior quality and even roasting to the desired profile, rather than mass production. This method brings out the best flavors from each batch.

Small-batch roasting allows for higher quality standards throughout the entire coffee process, from selecting the correct charge and drop temperature to slowly roasting each small batch to perfection.

### Packaging

All our coffees are packaged in nitrogen-flushed bags. Nitrogen, an odorless and tasteless gas that is heavier than oxygen, is commonly used in the food industry to reduce spoilage. Since nitrogen has no smell or taste, it does not affect the coffee's flavor while ensuring its long-term freshness. Combined with one-way valves on the coffee bags, this keeps your freshly roasted coffee aromatic for months. Although this process is time-consuming and increases the cost of both bags and labor, we believe it is worth it, as most people typically consume only about half to three-quarters of a pound of coffee weekly.

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