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Moreno Geisha Washed
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 by measuring Brix degrees to determine the optimal ripeness of each lot, followed by careful disinfection of the coffee upon arrival at the processing plant. The cherries then undergo a 36-hour oxidation period before being pulped to remove the husk and mucilage. This controlled oxidation stage helps enhance flavor complexity and contribute to a distinctive cup profile.
After pulping, the coffee is transferred to a specialized drying room where a consistent environment of 17°C temperature and 50% relative humidity is maintained throughout the drying process. Strict sanitation measures, including routine disinfection, cleaning, and minimal handling, ensure optimal conditions while maximizing cleanliness and process control from start to finish.
Moreno Coffee Farm, managed by Edilberto Moreno in Panama’s renowned Chiriquí Highlands, is a highly respected producer of exceptional high-altitude specialty coffee. Cultivated at elevations ranging from 1,500 to 2,067 meters above sea level, the farm is recognized for its innovative processing techniques and premium Arabica varieties, including Geisha and Bourbon Rosado. With an unwavering commitment to quality and consistency, Moreno Coffee produces refined, intensely expressive coffees that have earned recognition among Panama’s leading specialty coffee producers.
SPECIALTY COFFEE
The process begins by measuring Brix degrees to determine the optimal ripeness of each lot, followed by careful disinfection of the coffee upon arrival at the processing plant. The cherries then undergo a 36-hour oxidation period before being pulped to remove the husk and mucilage. This controlled oxidation stage helps enhance flavor complexity and contribute to a distinctive cup profile.
After pulping, the coffee is transferred to a specialized drying room where a consistent environment of 17°C temperature and 50% relative humidity is maintained throughout the drying process. Strict sanitation measures, including routine disinfection, cleaning, and minimal handling, ensure optimal conditions while maximizing cleanliness and process control from start to finish.
Moreno Coffee Farm, managed by Edilberto Moreno in Panama’s renowned Chiriquí Highlands, is a highly respected producer of exceptional high-altitude specialty coffee. Cultivated at elevations ranging from 1,500 to 2,067 meters above sea level, the farm is recognized for its innovative processing techniques and premium Arabica varieties, including Geisha and Bourbon Rosado. With an unwavering commitment to quality and consistency, Moreno Coffee produces refined, intensely expressive coffees that have earned recognition among Panama’s leading specialty coffee producers.
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