"This cup opens with a burst of lively berries, offering a sweet-tart brightness . At first sip, the juiciness of peach unfolds, soft and rounded, weaving into the deeper, wine-like sweetness of grape. These fruit layers are elevated by a backdrop of dark floral aromatics, reminiscent of violet or orchid, adding a rich perfumed depth."

Black Moon Coffee is a boutique farm located in the Alto Quiel region of Boquete, Chiriquí, Panama, sitting at an elevation of 1,700–1,780 meters above sea level. Originally a vegetable farm with severely degraded and eroded soils, the land was transformed in 2018 by its owner and Q Grader, Hunter Tedman. Under his vision, the farm embraced regenerative agriculture to restore soil fertility, encourage microbial life, and promote biodiversity through sustainable practices.

To support this transformation, over 4,000 trees of various species were planted to establish a thriving forest canopy. Some trees provide shade for the coffee plants, others enrich the soil with nitrogen, and several species produce food to attract animals that assist in pollination. This ecosystem-focused approach helps the coffee trees flourish naturally and sustainably. Black Moon’s central mission is carbon sequestration—capturing atmospheric CO₂ and returning it to the soil to improve fertility and promote long-term sustainability.

The Geisha variety grown at Black Moon is of pure lineage, directly tracing back to the original seeds brought from Costa Rica to Panama in 1969. Thanks to the farm’s cool and misty microclimate, the cherries mature slowly, allowing sugars and aromatic compounds to develop fully. This results in coffees that are both complex and expressive, with outstanding clarity and depth. Harvest typically begins early in the year, ensuring optimal conditions for cherry development and processing.

Owned and operated by Hunter Tedman, the farm is also a tribute to his grandfather. Today, Black Moon Coffee stands as a symbol of excellence, sustainability, and innovation in Panama’s specialty coffee

During harvest, only the ripest cherries are handpicked. They undergo a 72-hour anaerobic fermentation with coffee-specific yeasts, followed by a slow drying phase in a climate-controlled dark room equipped with a dehumidifier. The cherries are dried for 30 days, ensuring uniformity and preserving delicate aromatics. After drying, the coffee is sealed in bags and rested for two months to stabilize and reach peak flavor.

Variety : Geisha
Process : Natural Anaerobic
Altitude : 1770 masl
Origin : Boquete