Gesha Phoenix. Panama. Gesha. Dark Honey.

Every bean has a story


An exquisite Gesha from Barú Black Mountain farm in Panama.

Barú Black Mountain

Gesha Phoenix comes from the Barú Black Mountain farm. The farm stands at an altitude of between 1,200 and 1,550 m.a.s.l. Barú Black Mountain enjoys a privileged microclimate, enriched by volcanic soil, cloud forest mist, and cool mountain breezes. These conditions create an exceptional terroir that allows us the team to cultivate rare and expressive coffee varieties with vibrant flavor profiles.

Standing 3,800 metres above sea level, Volcan Baru overlooks the national park and marks the country’s highest point. The farm gets its name from the region’s very dark volcanic soil. It is to the west of the volcano, midway between the cities of Volcan and Rio Sereno. It is an ideal environment for growing coffee!

The estate in the highlands of Volcán is not just a place where coffee grows. It’s where stories are rooted, traditions are nurtured, and beauty unfolds in every sunrise.

From farmers and pickers to roasters and tasters — everyone is committed to excellence. The estate is a community, and every member plays a vital role in bringing the vision to life.

The farm practices sustainable, hands-on farming, combining traditional knowledge with modern techniques. They harvest selectively, process with intention, and constantly experiment to elevate quality without compromising the environment.

Gesha Phoenix

This lot goes through a unique two-stage anaerobic fermentation protocol in order to create a layered, vibrant, and clean honey-profile cup.

Stage 1 – Whole Cherry Anaerobic Fermentation (35 hours)
The team places ripe cherries in sealed fermentation tanks, fully intact, to undergo anaerobic fermentation for 35 hours. Generally, this means that during this phase native yeasts and bacteria initiate internal fermentation. Oxygen is removed, favoring the production of esters and complex organic acids. The cherries begin developing juicy fruit notes and a floral backbone.

Stage 2 – Pulped Anaerobic Fermentation (48 hours)
After pulping, the beans - with all mucilage retained - return to sealed tanks for an additional 48 hours of anaerobic fermentation. In other words, this allows continued microbial activity on the mucilage surface, enhanced sweetness and clarity, as well as a balanced development between structure and aromatic complexity.

Drying
The coffee dries slowly under controlled low-light conditions on raised beds as a honey process, ensuring:

• Minimal photodegradation of volatile compounds


• Even drying and high cup stability


• Retention of mucilage sugars for increased sweetness

If you fancy more coffees from Barú Black Mountain in Panama click here