The Best of Panama Coffee
This coffee is out-of-this-world delicious. Ricardo Koyner of Finca las Brujas has done a fantastic job of processing this fruit bomb of a Geisha. After harvest, the Panama coffee beans are placed in a sealed tank, inoculated with yeast at 16°C and left for five days to ferment without oxygen. This anaerobic process creates a unique environment for acids and flavours to develop within the green bean. After this five-day period, they're removed for drying on a shaded African bed for around 15 days until the coffee is down to 25% humidity. After this, the beans are placed in the sun to dry further at a faster rate. After drying, this best Geisha coffee is placed in a resting facility for at least four months with controlled air temperature of 16°C and a relative humidity of 65%. This process is called 'curing' and helps develop the deep and nuanced fruited character of this Panama Geisha coffee.