Lot 21 Natural
"Upon grounding, the aroma is bright and citrusy, led by orange blossom and a sweet, candied orange tone. On the palate, blood orange comes in first with a deeper red-citrus sweetness, followed by clean clementine brightness. As it cools, nectarine adds a soft stone-fruit roundness that smooths out the citrus edges. The texture is noticeably syrupy, giving the cup a fuller feel while keeping the finish fresh and floral."

Lot MYS9 Anaerobic Natural
"Upon grounding, the aroma is sweet, like Moscato white wine with jasmine and a hint of lavender. On the palate, ripe strawberry comes through first, then passion fruit adds a bright, tropical tang. The florals sit on top rather than taking over, keeping the cup airy and clean. The finish is wine-like and fragrant, with strawberry sweetness lingering after the sip."

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.

Each lot is treated as its own system, with harvest selection and post-harvest variables controlled to preserve identity. This bundle pairs Lot MYS9 and Lot 21 as a focused comparison: same farm and Geisha variety, two different processing expressions.

Alto Quiel in Boquete, Chiriquí sits in Panama’s highland corridor where cooler temperatures and slower cherry maturation support aromatic development and measured sugar accumulation. The environment also allows longer drying programs when paired with engineered post-harvest spaces, helping preserve lift while building stability. With both lots anchored in the same place, terroir stays constant and the processing variable becomes the main driver of difference. That makes side-by-side brewing especially informative.

Geisha is the fixed point across both lots, chosen for its naturally high sweetness range and its sensitivity to fermentation and drying curves. At this altitude, the variety often shows a tea-like structure that can carry either brighter, more lifted expression or deeper, more rounded development depending on process. Keeping the variety the same ensures the comparison is clean: you’re tasting process and lot separation, not different genetics.

Anaerobic Natural (72h Yeast-Inoculated)
During harvest, only the ripest cherries are handpicked to create a uniform starting point for fermentation. The cherries undergo 72 hours of anaerobic fermentation inoculated with coffee-specific yeasts, shaping sweetness and aromatic intensity with repeatable control. Drying follows as a slow, protective curve in a climate-controlled dark room equipped with a dehumidifier. The cherries are dried for 30 days to ensure even moisture reduction and preserve delicate aromatics. After drying, the coffee is sealed in bags and rested for two months to stabilize and reach peak flavor.

Natural (Pulped + 48h Yeast-Controlled Fermentation)
Cherries are pulped within five hours of harvest to tighten the fruit window and reduce uncontrolled microbial drift. The coffee then undergoes 48 hours of controlled fermentation using carefully selected coffee yeasts, designed to build clarity and depth without muddiness. Drying takes place in a custom-built Dark Drying Room over 45 days, extending the drying curve with intention. This slower, engineered environment supports structure and clean definition as the coffee settles into its final form. The process is positioned as a natural-style expression with deliberate fermentation and long dark-room drying as the core levers.

Variety : Geisha
Altitude : 1,700–1,780 masl
Process : Natural (Lot 21) & Anaerobic (Lot MYS9)
Origin : Alto Quiel, Boquete.