Gesha - Washed - Finca Lerida

Origin

• 🇵🇦 Panama· Chiriquí

Tasting notes

Character

• Funky
  20

Tastes Like: Grapefruit, Acai, Floral Origin: Lot Plano, Finca Lerida, Chiriqui, 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: Maria Antonella Amoruso Elevation: 1600-2000 masl Process: Fully WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Story: Finca Lerida is currently owned and managed by Sonia Amoruso and her extended family, who purchased the property in 2009. As a farm however, the estate dates back over 100 years. The property includes a vintage hotel with amenities that equal the valley’s 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. beauty, and which serves as a landmark to local history and has been a source of income for the estate for generations. The hotel was the primary focus when Sonia’s family first purchased the estate. However Sonia, originally planning to manage hospitality, was quickly captured by the estate’s coffee production and has managed the coffee operations ever since. Sonia works with 30 year-round employees and another 60 people who meticulously pick ripe cherry during the harvest. Lerida’s central wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. is as old as the farm itself, and fresh-picked cherry is still sorted for under-ripes and damages using the siphon invented by the original owner in the 1920s. Then the coffee is depulped, fermented, washed, and carefully dried on covered patios and raised bed. Finca Lerida also has housing and a school for employees and their families.