Placing 10th in the Natural Gesha Category, Best of Panama 2020 with 92.00 points. After the ripest cherries are picked, they are rested in the bags for 24 hours in the shade. The cherries go through a dry anaerobic fermentation for 12 days at a controlled temperature. They are later moved to the drying beds to reach 10% humidity level, stored for another 75 days before being dry milled.
The Los Lajones Estate is located in the slopes of the Baru Volcano in the Boquete region, being one of the highest elevation coffee farms in Panama and Central America. The location of the farm between the Caribean and Pacific winds and high elevation creates the perfect environment for the unique slow sun-drying process.
For the last 15 years, the farm has been experimenting with different coffee processing techniques without the use of water, breaking from the traditional washed coffee processing technique in Panama. They have also been using and testing different anaerobic fermentation techniques for the Catuai and Gesha crops in the last 10 years.
100g Roasted for Filter
Varietal
Gesha
Processing
Natural
Altitude
1950 - 2400 m.a.s.l
Estate
Los Lajones, Panama
Tasting Notes
Wild berry jam, Earl grey, Mandarin orange