Gesha - Washed Lot 17 - El Burro (Ultralight)

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Clean
  50
• Bright
  40

Tastes Like: White Peach, Meyer Lemon, Jasmine Origin: El Burro Estate, 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: Lamastus Family Elevation: 1700-1800 masl Process: 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. Harvested at burgundy-ripe, pulped (skin removed), and washed once full fermentation is reached. Fermentation at the mill in Elida where El Burro is also processed (night temperatures 13 to 15°C, day 18 to 20°C) lasts 24 to 36 hours. After washing, seeds dry on beds or in the Dark Room (DR) for 15 to 20 days. El Burro Estate, one of the southernmost coffee farms in Panama, partially lies within the Baru Volcano National Park (BVNP). Coffee here grows from 1,550 masl (5,100 feet) up to 1,800 masl (5,900 feet), with a mean elevation of 1,675 masl. The farm features young volcanic soils, pristine forest, unique micro-climate, and different temperatures, winds, and precipitation compared to other farms in the region. This coffee is produced under unique world conditions due to its high elevation, rich young volcanic soils, low temperatures, dry seasons, heavy precipitation during wet seasons (3200mm/125 inches on average), and surrounding virgin native cloudy rainforest. The cold nights extend the ripening time by one month, enhancing bean development. These unique growing conditions result in a distinguished cup.