This anaerobically fermented Gesha has been grown by Ratibor Hartmann at his famous Finca, located at 1550m on Volcan Barù slopes of Chiriquí Province, Panama.

The specialty nano lot number 46 has been selected from a specific plot within the farm, named “La Bodega” (the Shop). This plot has a unique location that allows the coffee trees to receive sunlight until late morning, but it is under shade in the afternoon. Also, the plants are protected from the wind, one of the worst “enemies” of the Geisha plant. All this makes this nano lot very special.

The cherries were picked by hand and put immediately into plastic tanks. The tanks were sealed off from the air (i.e., the fermentation was “anaerobic”) for 12 days. The Temperature was held constant at 20°C during the whole fermentation process.

Once taken out, the cherries were dried on raised African beds to reach a 14% residual moisture in about 12 days.

In the cup, this coffee has notes of ripe plum, cocoa nibs, passion fruit and candy sweetness. Available with a profile crafted for filter extractions, it is roasted to order in 200g coffee batches.