Panama | EYLA 365 - Anaerobic Geisha

Tasting Notes: Blueberry, lavender, chocolate

Origin: Chiriquicito, Panama

Farm: EYLA 365

Producer: Enoc, Yaneth, Libney, and Abner Caballero

Elevation: 1200 masl

Varietal: Geisha

Process: Natural Yeast Inoculated

About: EYLA 365 is run by the Caballero family. We were fortunate enough to have spent a week with them in Panama, where we sourced this coffee directly. The Caballeros have been inspirational to us in many ways, from how they run their family as a business to how incredibly warm and welcoming they have been to us. They even offer up free coffee outside of their home to people driving by. Abner even gave up his bedroom to transform it into their drying room.

The Caballeros put so much care into their processing that really shines in the final product. Every single cherry that gets picked is hand picked. Each cherry gets hand sorted before floating. Once the coffee is dried, every single coffee seed gets hand sorted by the family. It's incredibly hard and time consuming, but the result is truly incredible and special.

This geisha is relatively low altitude, but the location of the farm is positioned on a mountain that provides a unique microclimate that mimics a high altitude region. We find this coffee has a really complex and funky profile of blueberry, lavender, and chocolate. 

From the producer:

Originating from a region starting at 1200 masl, in Chiriquicito, Panama. This natural processed coffee was floated and fermented with a select yeast strain for 72 hours and then set out to dry on raised beds for twenty days.

Rest and house recipe: We're resting this for ~14 days before brewing.

Orea O1 - 202° water (~30ppm), 1:16.5 ratio, ~24 on the C40. 
0:30 bloom, then 3 pours to final volume, pouring once water is near the coffee bed, finishing around 2:30.

Roast Level:

 Intensity: 

Whole Bean Coffee