Ponderosa Geisha Anaerobic Natural

At the foot of Volcán Barú, we met Edgar from Ponderosa Coffee Estates, who cultivates Geisha with an obsessive attention to detail. Only the ripest cherries are hand-selected before being sealed in oxygen-free tanks, where a controlled anaerobic fermentation takes place. This slow, carefully monitored stage intensifies the fruit character while preserving the floral clarity that defines Geisha - giving us a very unique purple characteristic to this coffee.

After fermentation, the coffee is dried naturally on raised beds under shade, with the last drying occuring in dehumidified rooms, with frequent turning to ensure even moisture reduction and to protect the delicate aromatics. The result is a vivid, fruit-saturated expression of Geisha. 

Expect those deep fruit notes to be the most obvious with this lot - think blue and purple fruit like blueberry, and purple grape - it's a unique coffee that has been a lot of fun to source, roast, and taste!