Gesha - Natural DRD - El Burro, Lot 15

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Bold
  50
• Funky
  20

Tastes Like: Mango, Violet, Strawberries Origin: El Burro Estate, Chiriquí, Panama VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Producer: Lamastus Family Elevation: 1,550–1,800 masl Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., darkroom dried Cup Profile This natural Gesha from El Burro Estate presents a fruit-forward cup with mango and strawberry sweetness, supported by violet-like florals. Darkroom drying adds a controlled, slow-dried fruit depth while preserving the aromatic clarity and refined structure associated with high-elevation Gesha from Panama. El Burro Estate El Burro Estate is part of Lamastus Family Estates in Chiriquí, Panama, produced by the Lamastus family, whose coffee production history in Panama spans four generations. The estate is located in Potrerillos, Dolega, near Barú Volcano, and is one of the southernmost coffee farms in Panama. The farm partially lies within Barú Volcano National Park and is surrounded by native cloud forest. Coffee at El Burro grows from 1,550–1,800 masl, with young volcanic soils, cold nights, heavy wet-season precipitation, and a distinct microclimate shaped by the surrounding forest and volcanic terrain. These conditions slow cherry maturation and support dense seed development, contributing to the clarity, florality, and concentrated fruit expression associated with this lot. Variety Gesha is an Ethiopian landraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. variety that became strongly associated with Panama after gaining international recognition through the Best of Panama competition. In the cup, Gesha is often valued for aromatic intensity, delicate florals, tea-like structure, and precise fruit expression, especially when grown at high elevation. In this coffee, the variety’s floral side aligns with the violet note, while the natural process emphasizes the mango and strawberry tones. Processing This coffee is naturally processed, meaning the coffee cherries are dried whole before the seed is removed from the fruit. For this lot, the cherries were dried in a darkroom for around 30 days, allowing the fruit to dry