A vibrant start to 2025

In late November 2024 we met Hunter Tedman (Black Moon Farm) and Linda Arauz (Hacienda Barbara) during their short stop in Hong Kong. We had the opportunity to get samples of a lot from their new collaborative project called Symbiosis Coffee. The team works in partnership with smaller coffee producers from the Boquete area—providing expertise with harvesting operations through quality assurance to export logistics—ensuring excellence at every stage and preserving the coffee’s unique attributes.

As the name suggests, the project is built on a symbiotic collaboration, where both parties work together to optimise the quality and sustainability of the processes. They have set up a revenue-sharing model that allocates more than 80% of profits to producers, fostering economic viability and facilitating sustainable business growth for the participating farms.

About the Geisha Anaerobic Natural Lot #2

The cherries were harvested in March and underwent same-day processing. The beans went through a 24-hour anaerobic fermentation phase, followed by a 12-hour oxidation period. Subsequently, they were transferred to a dark drying chamber for 30 days. The final step involved a 5-month rest period in sealed bags, to allow the flavours to develop and stabilise.

This exceptional lot yielded a vibrant cup, with a profile kumquats, white flowers, red grapes, and peach. Clean and complex.

We can't think of a better way to kickstart the 2025. Happy New Year!