Gesha Micro Honey. Panama. Gesha. Micro Honey.

Every bean has a story


Another exquisite Gesha from Barú Black Mountain farm in Panama.

Barú Black Mountain

This coffee 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 micro honey

This Geisha represents a carefully engineered honey process designed to maximize sweetness, floral complexity, and cup clarity while preserving the delicate characteristics that define the variety. Only fully ripe cherries are selectively handpicked at peak maturity, ensuring maximum sugar concentration and uniformity before processing.

Phase 1: Controlled Oxidation – 34 hours
This stage allows:
• enzymatic activation within the fruit
• increased breakdown of sugars and aromatic precursors
• enhanced floral and fruit complexity
• development of greater sweetness potential

Temperature and airflow are carefully monitored to avoid over-fermentation while encouraging controlled biochemical transformation.

Phase 2: Depulping
After oxidation, the team gently depulps the cherries while preserving 100% of the mucilage (honey layer). Maintaining the full mucilage content is essential to:
• retain the coffee’s natural sugars
• enhance sweetness and syrupy body
• preserve floral aromatic compounds
• create greater complexity during secondary fermentation

Phase 3: Anaerobic Honey Fermentation - 72 hours
The team transfers the depulped coffee, with its full mucilage intact, into sealed fermentation tanks for 72 hours. This controlled fermentation phase is designed to:
• intensify sweetness expression
• preserve delicate floral compounds
• enhance texture and mouthfeel
• increase aromatic depth without masking varietal clarity

Phase 4: Dark Room Drying - 31 days

Following fermentation, the coffee is moved into dark drying rooms for 31 days. This slow drying protocol provides:
• gradual moisture reduction
• preservation of volatile floral aromatics
• minimized oxidative stress
• enhanced cup cleanliness and stability
• better structural consistency throughout the drying curve

The absence of direct sunlight helps protect delicate aromatic compounds, especially those associated with Geisha’s floral identity.

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