MEET THE PRODUCER | This gorgeous Gesha lot was grown by Boquete native Jorge Jiménez, nestled high in the Chiriquí Highlands. Jorge has learned from and worked with some of the best in the game, and we are so excited for this new partnership with him! TRUST THE PROCESS | The unique terroir in which this coffee grows is heavily responsible for its equally unique - and utterly distinguished - flavor profile. However, it is the slow, steady, and careful way this lot was processed that elevates it above others at our cupping table. In this specific method of anaerobic processing (called Anaerobic Slow Dry, or ASD), the coffee is anaerobically fermented at elevation for 168 hours before being sun-dried on raised beds. This style of fermentation requires a very careful and discerning hand, and Jorge has executed it beautifully. TAKE A SIP | When hot, this coffee exudes a floral aroma like magnolias and lavender, and also something resembling cocoa nibs. It's heavy on the tropical fruit and wine-y characteristics at this temperature, reminding us of red sangria. As the coffee approaches a pleasantly warm temperature, everything from acidity to sweetness to funk gets turned up a notch. It's still floral at this temperature, but it reminds us less of sangria and more of natural wine at this temperature. The finish is long and sweet, like a bite of craft chocolate. When cool, the acidity ticks up one last time, combining with that earlier sweetness to give us something like pineapple jam. It's still rather boozy at this temperature, reminding us of a funky pet nat at the start and port on the finish. It's still chocolatey here, too, leaving us with the familiar flavor or Raisinets as we swallow our final sips. ___________________________________________________________________________ Origin | Boquete, Panama Producer | Jorge Jiménez Farm | Finca Cabecera Process | Anaerobic Slow Dry (ASD) Variety | Gesha Elevation | 1575-1600 masl

MEET THE PRODUCER | This gorgeous Gesha lot was grown by Boquete native Jorge Jiménez, nestled high in the Chiriquí Highlands. Jorge has learned from and worked with some of the best in the game, and we are so excited for this new partnership with him! TRUST THE PROCESS | The unique terroir in which this coffee grows is heavily responsible for its equally unique - and utterly distinguished - flavor profile. However, it is the slow, steady, and careful way this lot was processed that elevates it above others at our cupping table. In this specific method of anaerobic processing (called Anaerobic Slow Dry, or ASD), the coffee is anaerobically fermented at elevation for 168 hours before being sun-dried on raised beds. This style of fermentation requires a very careful and discerning hand, and Jorge has executed it beautifully. TAKE A SIP | When hot, this coffee exudes a floral aroma like magnolias and lavender, and also something resembling cocoa nibs. It's heavy on the tropical fruit and wine-y characteristics at this temperature, reminding us of red sangria. As the coffee approaches a pleasantly warm temperature, everything from acidity to sweetness to funk gets turned up a notch. It's still floral at this temperature, but it reminds us less of sangria and more of natural wine at this temperature. The finish is long and sweet, like a bite of craft chocolate. When cool, the acidity ticks up one last time, combining with that earlier sweetness to give us something like pineapple jam. It's still rather boozy at this temperature, reminding us of a funky pet nat at the start and port on the finish. It's still chocolatey here, too, leaving us with the familiar flavor or Raisinets as we swallow our final sips. ___________________________________________________________________________ Origin | Boquete, Panama Producer | Jorge Jiménez Farm | Finca Cabecera Process | Anaerobic Slow Dry (ASD) Variety | Gesha Elevation | 1575-1600 masl