NATURAL

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.

Notes

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.

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