Intense florals, big citrus acidity, honey sweetness, passionfruit!

This is an expression of Panamanian Gesha that will truly wow you. There is incredible layering with intense yellow florals, citrus acidity, tropicals, and then a super sweet finish. This is a great example of advanced processing (take a look below!) on a high quality variety and terroir. Please enjoy this coffee at various temperature. When hot, we find the cup to be floral forward followed by sweet citruses and a honey sweetness. Once cooled, the tropical acidity becomes even more defined, followed by bright and sweet citrus, with the florals becoming cleanly presented in the finish. 

For best results, we suggest you rest this coffee for at least 3+ weeks. 

From Black & White:

After being harvested at peak ripeness (20–22 degrees Brix), whole coffee cherries are handsorted for quality and then placed inside sealed tanks. Inside these tanks, CO2 is injected, pushing oxygen out. The cherries remain in this CO2-rich environment for a short period of fermentation, after which they are removed from the tanks, pulped, and thoroughly washed. The coffee then makes its way to Finca Deborah, where it is spread out on a three-tier, raised African bed-style drying structure located in a controlled drying room. Drying to optimal moisture content (10–12%) takes 20–25 days in this closely monitored environment.