Symbiosis Coffee – Geisha Anaerobic Natural Lot #2

Profile
 Vibrant. Kumquats, White flowers, Red grapes, Peach. Clean and complex.

Origin
El Salto, Boquete
Chiriquí, Panamá 
1,480 m.a.s.l.

Roasted on
1 January 2025

Roaster
Craft Coffee Roaster

This exceptional lot features March-harvested cherries that 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.

About Symbiosis Coffee project
Symbiosis Coffee is an initiative led by Hunter Tedman (Black Moon Farm) and Linda Michelle Arauz (Hacienda Barbara). The team works in partnership with smaller coffee producers from the area—from harvesting operations through quality assurance to export logistics—ensuring excellence at every stage and preserving the coffee’s unique attributes.

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