A light roast Geisha from Panama's Finca Deborah produced by Jamison Savage. Processed using anaerobic natural fermentation for 36 hours with raised-bed drying. Features bright, tart cup profile with delicate florals typical of high-quality Geisha cultivars. Grown at 1650 MASL.
Panama Elida Estate Falda Anaerobic is a single-origin Geisha from Boquete, Panama. This coffee undergoes 36 hours of limited oxygen fermentation in the fruit before being dried on raised beds. It is roasted to an expressive light level (Agtron #129) on a Diedrich CR-35 roaster. The coffee features floral and chocolatey notes with creamy body, representative of world-class Geisha cultivation.
Natural process coffee from Bochesa estate in Arbegona highlands (2,200 MASL) fermented in fruit for 36 hours with limited oxygen, then dried on raised beds for approximately twenty days. Light, expressive roast showcasing complex flavors.
This natural lot from Elshadai Estate in Kiambu County, Kenya features two-day anaerobic fermentation, offering layered sweetness and gentle fruit complexity.
Keramo village in Bensa, high elevation, deep complexity and acidity like pink lemonade with sweet fruited finish. Anaerobic natural process with 36 hours fermentation.