Finca Emporium Geisha
Once again, we are proud to present a fantastic coffee from our friend Graciano Cruz in Panama. This year we have purchased a wonderful coffee of the variety Geisha with sweet honey-like flavours of mango, plum & elderflower.
Our relationship with Graciano Cruz dates back 16 years and he is now both a good friend and a much-appreciated business partner. Graciano is one of the greatest coffee producers in the world, a pioneer in specialty coffee farming and a leading example of ecological agriculture and natural coffee processing. Apart from his farms in Panama and El Salvador he also works on projects in Ethiopia, Peru, Taiwan and Brazil.
Graciano has two farms in northern Panama, in the region of Boquete. Boquete is a small valley in the Province of Chiriqui, bordering Costa Rica. The farms, Los Lajones and Emporium are some of the highest located farms in Central America. Our coffee this year comes from the smaller of the two, Emporium, a farm of 14 hectares located at 1600-1800 m.a.s.l., so slightly lower compared to Los Lajones. Graciano bought it from his brother Eduardo in 2006, and today the farm is a role model in terms of biodiversity. The farm consists of rich volcanic soil with a lot of organic matter, creating an ideal growing condition for the coffee under an immense canopy of various shade trees together with oranges, lemons, tangerine and other fruits. At the higher elevations of the farm, Graciano grows his sought-after Geisha.
Graciano is known for his passion for the Natural and Honey processing methods use virtually no water. This coffee is processed with the natural process, with a twist. The cherries are placed in a sealed plastic container for a few hours to start an anaerobic fermentation. Then, the cherries are evenly distributed on raised beds. To ensure an even drying the fruit is continuously moved, raked and turned throughout the day under great supervision. The raised beds provide the right air flow which protects coffee cherries from developing any mold. The drying process normally takes three to six weeks and after the cherries have been thoroughly dried, they’re sent to mills for hulling. That means the separation of the seeds from the rest of the dried fruit. Hulling is the last step before dry milling, the removal of the seed’s skin, and finally bagging and shipping to us at the roastery.
This coffee is of exceptional quality, but you probably already know that, and we of course recommend that you brew the coffee using a pour over method to bring out all its unique flavours.
Producer: Graciano Cruz
Altitude: 1800 m.a.s.l
Coffee process: Natural
Taste Notes: Honey-like flavours of mango, plum & elderflower