"Upon grounding, the dry aroma exudes pink floral tones with a mild vanilla base, blueberry, and lavender. On the palate, passion fruit and blueberry dominate, layered with subtle lavender and floral notes, delivering a smooth and complex experience."

Roaster Notes :
This coffee is a bit challenging to roast due to its higher moisture content and slightly lower density compared to the washed process beans from the same farm. The green beans are unusually vibrant in color for an anaerobic process and carry a distinct, subtly fermenty aroma. To manage this, we started with a high charge temperature of 140°C and a drum speed of 60%, ensuring the roast progressed smoothly without stalling and enhancing the coffee's acidity. The development time, around 14%, was carefully managed to highlight its bright, floral notes, though the first crack occurred slightly later than typical for an anaerobic natural processed coffee.

Nestled in the volcanic highlands of Boquete, Hacienda Barbara stands as a hallmark of excellence in Panama’s specialty coffee scene. Led by Hunter Tedman and Linda Arauz, the farm has earned widespread recognition for its sustainable practices and coffees renowned for their balanced profiles, vibrant character, and delicate sweetness. Their commitment to blending tradition with innovation is evident in every cup.

Hacienda Barbara’s coffees have consistently shone in the prestigious Best of Panama competition, with notable accolades including First Place wins in 2016 and 2019 for their Jaramillo coffee from Boquete. In 2018, their La Huaca from Piedra Candela earned Second Place, and their Geisha Washed from Jaramillo claimed Fifth Place, further cementing the farm’s reputation for exceptional quality and craftsmanship.

Under Tedman’s leadership and in collaboration with the Rogers Family, Hacienda Barbara oversees three outstanding farms—Hacienda Barbara, Las Brujas, and Piedra Candela—leveraging altitudes between 1,200 and 2,100 meters, fertile volcanic soils, and ideal weather conditions to produce remarkable coffees.

The geisha variety presented here is cultivated at 1,650 masl and processed as an anaerobic natural. During harvest, cherries are selectively picked based on their Brix levels, with the ripest cherries chosen for their higher sugar content. These cherries are placed in stainless steel tanks for anaerobic fermentation, carefully controlled to enhance sweetness while avoiding overly fermenty notes. Following fermentation, the cherries are dried on African raised beds to the target moisture level. Once dried, the parchment is rested for 3–4 weeks before hulling and sorting, ensuring a coffee of exceptional quality and flavor.

Variety : Geisha
Altitude : 1650 masl
Process : Anaerobic Natural
Origin : Jaramillo