Gesha
Washed Lot 17
El Burro

Tastes Like: White Peach, Meyer Lemon, Jasmine

Origin: El Burro Estate, Chiriqui, Panama

Variety: Gesha

Producer: Lamastus Family 

Elevation: 1700-1800 masl

Process: Washed

Harvested at burgundy-ripe, pulped (skin removed), and washed once full fermentation is reached. Fermentation at the mill in Elida where El Burro is also processed (night temperatures 13 to 15°C, day 18 to 20°C) lasts 24 to 36 hours. After washing, seeds dry on beds or in the Dark Room (DR) for 15 to 20 days.

El Burro Estate, one of the southernmost coffee farms in Panama, partially lies within the Baru Volcano National Park (BVNP). Coffee here grows from 1,550 masl (5,100 feet) up to 1,800 masl (5,900 feet), with a mean elevation of 1,675 masl. The farm features young volcanic soils, pristine forest, unique micro-climate, and different temperatures, winds, and precipitation compared to other farms in the region. This coffee is produced under unique world conditions due to its high elevation, rich young volcanic soils, low temperatures, dry seasons, heavy precipitation during wet seasons (3200mm/125 inches on average), and surrounding virgin native cloudy rainforest. The cold nights extend the ripening time by one month, enhancing bean development. These unique growing conditions result in a distinguished cup.