Gesha Dark Penelope. Panama. Gesha. Natural Dry Fermentation.

Every bean has a story


An 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 Dark Penelope

This micro-lot undergoes a meticulously designed hybrid fermentation process, combining both aerobic and anaerobic environments to enhance aromatic complexity and clarity in the cup.

Phase 1: Aerobic Fermentation – 50 hours
The team at the farm selects ripe cherries by hand and then place them in open fermentation tanks in thin layers, exposed to ambient oxygen. During this stage, native yeasts initiate the metabolic activity. Sugars convert into key aromatic precursors. The team monitors temperature, pH, and Brix very closely to maintain controlled microbial dynamics.

Phase 2: Anaerobic Fermentation – 72 hours
Following that, they transfer the cherries into sealed, oxygen-free stainless steel tanks for a second fermentation phase. In this stage, they remove oxygen completely to favor anaerobic microorganisms. A higher production of organic acids and volatile esters takes place, enhancing floral and tropical fruit complexity. The fermentation environment is very careful to avoid over-fermentation and to preserve clarity.

Drying: 25 Days on African Raised Beds
Following fermentation, the coffee is slowly dried for 25 days on raised beds under partial shade. Cherries are turned regularly to ensure even drying, preservation of volatile aromatics and post-harvest stability and longevity.

 

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