We selected this lot directly at the farm during our trip to Panama, a coffee that immediately stood out for its striking aromatic profile. A clean and refined natural, where the process stays light, letting the Gesha’s character come through with precision.
It opens with an intense burst of dark berries, think blueberry and blackberry. The texture is creamy when hot, turning juicy as it cools. Floral notes of violet and a touch of bergamot bring elegance and complexity, adding a delicate perfumed layer to the cup. It finishes on a sweet yellow fruit note, reminiscent of mango.
Process
The best cherries were selected through flotation, then placed in bags under cold, constantly flowing water to achieve a cold fermentation for 3 days. Afterward, the coffee was dried in a temperature-controlled cold room at 20°C for 24 days.
