Gesha Anaerobic Honey

This beautifully soft cup opens with aromas of honeysuckle, spiced rum, and pomelo. We noted flavors of graham cracker, hibiscus, and pomelo in the brewed cup, with green grape sweetness and wild strawberry acidity. A canned pear note and a touch of sandalwood linger in the finish.

Details

Producer: Stefan Muller Farm: Don Benjie Estate Region: Boquete Altitude: 1,400-1,600 masl | 4,593-5,249 feet Varietal: Gesha Process: Anaerobic Honey Roast: Light-Medium Notes: Pomelo, Graham Cracker, Honeysuckle

Available whole bean only in an 8oz or 4oz pouch. This coffee roasts and ships on Mondays and Thursdays. Please scroll down for more details.

The Story

Four years ago, Stefan Muller began experimenting with anaerobic fermentations. Coffee cherries are rinsed, separated by density, and placed in stainless steel containers. The containers are sealed using lids with a one-way valve, allowing gas to escape during fermentation while preventing any from entering.

After 72 hours, the cherries are depulped and moved to Don Benjie's indoor drying facility (a.k.a. the "Dark Room"). The mucilage-covered coffee seeds are placed on drying beds in a temperature controlled environment maintained at 68°F with ample airflow and multiple dehumidifiers, where they'll remain for two weeks until drying is complete. Anaerobic fermentation stains the mucilage red, so Stefan has started referring to coffee processed this way as his "red velvet honeys."

Manuel Barsallo of Lost Origin Coffee Lab in Panama City helped with processing at Don Benjie Estate during the 2024 season, expanding the scope of their fermentation processes and developing Dark Room protocols.

Stefan has been collaborating with Lost Origin, providing them cherries to be processed at their facility in Panama City. One of these lots placed 10th at the Best of Panama 2023 in the Gesha Washed category.

Direct Trade

Born in Colombia but having spent most of his childhood in Panama, Stefan was unfamiliar with the coffee industry in Panama until meeting his wife’s family in Boquete, where they owned a coffee farm of their own. Stefan fell in love with the region, and 12 years ago jumped at the opportunity to purchase a farm of his own.

The farm had been abandoned by the previous owner, and required being renovated and replanted. On the farm were a diverse range of fruit trees, oaks, and shade trees from around the world, all of which Stefan has preserved. Multiple standout coffee varieties were already on the farm, including Maragogype and a single Orange Bourbon tree. Both are now established plots at Don Benjie Estate, along with Yellow Catuaí, Pacamara, SL28, Mokka, Gesha, and most recently Pink Bourbon.

When walking the farm with Stefan, his love and affection for the land and coffee he works with is immediately obvious. "Fantastic," "amazing," and "incredible" are words Stefan uses often as he points out the different varieties, pauses to adore the sprawling trees, and tastes coffee cherries. His excitement spills over to the processing and cupping of his coffees, which is all done on-site: "It's a lot of fun."

Produced by Stefan Muller in the Boquete region of Panama, this Gesha Anaerobic Honey lot represents a sophisticated intersection of high-altitude cultivation and modern processing. The Gesha varietal is globally celebrated for its distinct floral and tea-like clarity, characteristics that are often amplified by meticulous post-harvest techniques. By utilizing an anaerobic honey method, the producer creates a controlled environment that can influence the final cup profile, often resulting in heightened sweetness and complex acidity.

Roasted by PT's Coffee Roasting, this coffee presents a nuanced sensory experience featuring notes of pomelo, graham cracker, and honeysuckle. When evaluating such complex profiles, enthusiasts often consult the flavor wheel to better identify the subtle interplay between the varietal’s inherent elegance and the influence of the fermentation process. This specific offering highlights the ongoing innovation within the Boquete region, showcasing how precise handling of the cherry can elevate the profile of an already prestigious coffee plant.