Tangerine, Sweet Honeydew, Layered and Juicy Acidity, Clean Floral Magnolia!

This is a stellar representation of newer processing techniques happening in Panama combined with classic techniques! If you have tasted a classic presentation of washed Panama gesha this coffee from Chevas takes many of those delicate qualities and boosts them through Dark room drying. We taste a dynamic presentation of citrus, big white florals, and a sweet and clean finish. There is fantastic layering of acidity and structure in the cup. When cooled, the acidity becomes significantly more intense, the levels of florals greatly increase, and the honeydew sweetness lingers for an extended period of time on your tongue! This coffee is super fun to taste and we recommend you share it with others.  

For best results, rest this coffee for at least 4-6 weeks before brewing!

From Moonwake:

We’re excited to share our second Chevas washed Gesha, this time featuring a dry room drying process that brings a new level of clarity and complexity to the cup.

This lot has a layered and dynamic flavor profile. It opens with sweet tangerine, followed by a ripe, mouthwatering honeydew note that adds both juiciness and depth. The finish is elegant and refined, showing off a magnolia-like white floral character that ties everything together beautifully. The body is silky and smooth, carrying the profile with an incredible texture.

Overall, this coffee is a standout expression of Chevas’ terroir and meticulous processing, and we’re thrilled to offer it.

From Chevas:

This Geisha reflects a thoughtful adaptation of classic washed processing. After harvest, the cherries were held for a short resting period before being depulped on the second day. The parchment then underwent a prolonged soak of three days in fresh water, allowing for a slow and complete removal of mucilage and encouraging elegant acidity development.

To initiate drying, the coffee was placed on raised beds under natural sunlight for 28 hours—just enough to stabilize the parchment. It was then transferred to our Dark Room, where it completed the drying cycle over 10 days in a carefully controlled environment, ideal for preserving the floral nuances and structural balance of the cup. This lot offers a clean and nuanced profile, with delicate florals, crisp acidity, and a silky mouthfeel—highlighting the harmony between subtle fermentation and measured drying.