Limited Micro Lot
Panama Geisha Ponderosa F92
AED 280.00 250g VAT incl.
Natural Oxidation
Tropical fruits · Pineapple · Caramel
Filter
The story
This Caturra coffee is produced by Brayan Alvear at Finca Las Palmas in Risaralda, Huila, Colombia.
The coffee is co-fermented with wild berries, including blackberry and mortiño—a wild shrub found in the highlands of Colombia and Ecuador. The process produces juicy acidity, vibrant aromatics, and a clean wild finish without artificial flavourings or additives.
It is roasted to a medium filter profile and supplied as whole roasted coffee beans in a 250 g pack.
The farm and producer
Finca Las Palmas is located in Risaralda, Huila, at approximately 1,600 metres above sea level. The 30-hectare farm is managed by Brayan Alvear, a fourth-generation coffee producer who learned coffee cultivation and processing from his father.
Brayan focuses on experimental co-fermentation techniques alongside careful agronomy and controlled processing. His work produces distinctive microlots recognised for their clarity, consistency, and expressive cup profiles.
Las Palmas cultivates several specialty-coffee varieties, including Caturra, Castillo, Pink Bourbon, Red Bourbon, Geisha, and Bourbon Sidra.
Process
Ripe coffee cherries are selectively handpicked, with the varieties kept separate during processing.
A mother culture of microorganisms is prepared using raw sugar and molasses and allowed to develop for 12 hours. Meanwhile, the coffee cherries undergo an initial 36-hour dry fermentation.
The cherries are then depulped. The parchment coffee, with its mucilage still attached, undergoes a second 36-hour fermentation in plastic tanks. Leachate from a previous fermentation is added to stimulate microbial activity.
For the final stage, the mother culture is combined with a wild-berry mixture that includes blackberry and mortiño. It is applied in two stages during a final 36-hour fermentation.
After fermentation, the coffee is washed in clean water and sun-dried on patios for 10–15 days, depending on weather conditions.
The coffee
This Caturra lot was grown at Finca Las Palmas in Risaralda, Huila, Colombia. It was processed using a washed co-fermentation with wild berries, including blackberry and mortiño.
The coffee presents juicy acidity, vibrant aromatics, and a clean wild finish without artificial flavourings or additives.
Its tasting notes are Medwakh, dark chocolate, wild berries, floral, and herbal finish.
All coffee details
- Country of origin
- Colombia
- Region
- Huila
- Subregion/Town
- Risaralda
- Farm
- Finca Las Palmas
- Producer
- Brayan Alvear
- Variety
- Caturra
- Process
- Wild-berry co-fermented washed
- Co-fermentation ingredients
- Blackberry and mortiño
- Altitude
- 1,600 masl
- Coffee grade
- Excelso UGQ
- Farm size
- 30 hectares
- Roast
- Medium
- Roast profile
- Filter roast
- Net quantity
- 250 g
- Form
- Whole roasted coffee beans
