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Moreno Geisha Natural
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
Anaerobic Honey
Oxidation Natural
River Flow Natural
Co-Fermented Washed
The process begins with measuring the Brix degrees of each batch to determine the optimal level of fruit maturity. Upon arrival at the processing facility, the coffee undergoes a thorough disinfection process to ensure maximum cleanliness and quality control.
The coffee is then transferred to a stainless steel tank, where it rests for 48 hours without water. During this stage, temperatures are carefully controlled, reaching 20°C during the day and decreasing to 12°C at night to promote a consistent and controlled fermentation environment.
Following this resting period, the coffee is moved to a dedicated drying room maintained at a constant 17°C temperature and 50% relative humidity. Strict sanitation standards are applied throughout the process, including continuous cleaning, disinfection, and minimal handling once the coffee is placed in the drying area.
Drying takes place in a darkroom to limit light exposure and further protect the integrity of the beans. Under this advanced drying protocol, the coffee undergoes an extended drying period of 60 days or more, allowing for greater process control and consistency.
SPECIALTY COFFEE
The process begins by measuring the Brix degrees to determine the optimal maturity of each coffee batch. Upon arrival at the processing plant, the coffee is carefully disinfected before entering a controlled fermentation stage. The cherries are then rested in a stainless steel tank for 48 hours without water, with temperatures maintained at 20°C during the day and reduced to 12°C at night. This precise temperature management enhances the development of complex flavor characteristics while preserving bean integrity.
Following fermentation, the coffee is transferred to a specialized drying room where a controlled environment of 17°C temperature and 50% relative humidity is consistently maintained. Strict hygiene protocols, including disinfection and regular cleaning, minimize contact with the coffee throughout the drying phase to maximize cleanliness and process control. Drying takes place in a darkroom, limiting light exposure and helping preserve the coffee’s unique sensory attributes.
Under this innovative drying protocol, the coffee undergoes an extended drying period of 60 days or more, allowing for slow and even moisture reduction. This meticulous approach contributes to remarkable cup clarity, complexity, and consistency.
Moreno Coffee Farm, managed by Edilberto Moreno in Panama’s renowned Chiriquí Highlands, is a highly respected producer of exceptional high-altitude specialty coffee. Located at elevations ranging from 1,500 to 2,067 meters above sea level, the farm cultivates premium Arabica varieties, including the celebrated Geisha and Bourbon Rosado. Recognized for its innovative processing methods and unwavering commitment to quality, Moreno Coffee Farm consistently produces refined, intensely aromatic coffees with outstanding flavor complexity, earning its place among Panama’s most distinguished coffee producers.
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