An experimental Anaerobic Slow Dry (ASD) Geisha with notes of bergamot, pear and cherry pie.

What is ASD processing?

Whole cherries ferment without oxygen in sealed tanks for about 120 hours, then dry slowly in a thick layer for around five weeks. The long, controlled fermentation adds depth and fruit-liqueur sweetness on top of Geisha's florals.

At a glance

• Estate: Elarin, Chiriquí, Panama
• Variety: 100% Geisha
• Process: Anaerobic Slow Dry (natural)
• Bag: 227 g (8 oz) whole bean
• Roast: choose Light Medium or Medium above

Choosing a roast

We recommend Light Medium. A lighter roast keeps the bergamot and floral notes clear. Medium adds body and sweetness but quiets the florals.

Roasted to order

We roast your coffee in small batches after you order and pack it in nitrogen-flushed bags with a one-way valve, so it arrives fresh.

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