{"product_id":"sl-28-flower-touch-tnt-lab-finca-freyen-specs-tbd-copy","title":"Gesha - Washed \"Flower Machine\" - TNT Lab, Digna Nuñez","description":"\u003cp\u003eTastes Like: Wisteria, Green Grape, White Peach\u003c\/p\u003e\n\u003cp\u003eOrigin: Volcan, Piedra candela,\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003ePanama\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eProducer: \u003cspan\u003eDigna Nuñez \/ Adrian Santiago \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eElevation: 1,450-1,500 masl\u003c\/p\u003e\n\u003cp\u003eProcess: Washed and Cold Room Dried (\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFermented at 9°C in cherry for 4 days, then depulped and fermented with water and mucilage for 4 more days. Drying: 20 days in the Cold Room.)\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Farm and Producer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDigna Nuñez and her husband, Glaystter Aguilar, established Talamanca Coffee Farm in the 1990s, continuing a family coffee-growing tradition. Glaystter’s parents, Isidro Aguilar and Aloisa Hartman, had begun developing the family farm in the 1960s. Digna and Glaystter built on that foundation by refining cultivation and post-harvest practices while strengthening environmental conservation on the farm. Their sons now contribute to the business, extending the family’s involvement into a fourth generation.\u003c\/p\u003e\n\u003cp\u003eThe processing was handled by TNT Lab, a Panama-based processing project known for applying controlled fermentation and drying protocols to selected cherry from partner producers. In this lot, Digna Núñez’s Gesha is paired with TNT Lab’s “Flower Machine” process, placing the focus on a clean but highly aromatic expression of Panama Gesha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGesha, also spelled Geisha, is an Arabica variety strongly associated with Panama’s specialty coffee reputation. It is often valued for its potential for delicate florality, tea-like structure, refined acidity, and stone-fruit aromatics when grown and processed carefully at higher elevations. In this coffee, the variety provides a strong foundation for the wisteria, green grape, and white peach profile while the cold anaerobic washed process adds additional aromatic intensity and sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot is processed as an anaerobic washed coffee and dried in a cold room. The cherries are fermented at 9°C for 4 days, then depulped and fermented again with water and mucilage for another 4 days before drying for 20 days in the cold room.\u003c\/p\u003e\n\u003cp\u003eThis style of low-temperature fermentation can emphasize aromatic precision and layered fruit while slowing down microbial activity compared with warmer fermentations. The washed stage helps preserve clarity and acidity, while the extended cold-room drying supports a more controlled, even finish in the cup.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"4oz (114g)","offer_id":54673679515970,"sku":"Gesha - Anaerobic Washed \"Flower Machine\" - TNT Lab, Talamanca - 4oz (114g)","price":57.5,"currency_code":"USD","in_stock":true},{"title":"8oz (227g)","offer_id":54673679548738,"sku":"Gesha - Anaerobic Washed \"Flower Machine\" - TNT Lab, Talamanca - 8oz (227g)","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0693\/6887\/3282\/files\/Wisteria_Grape_Peach_1_fe890d2b-61a8-4c33-854a-4125504ba7ab.jpg?v=1759767487","url":"https:\/\/hydrangea.coffee\/products\/sl-28-flower-touch-tnt-lab-finca-freyen-specs-tbd-copy","provider":"Hydrangea Coffee Roasters","version":"1.0","type":"link"}