Black Moon Farm Anaerobic Natural Chiroso Lot 24 100g

Mulberry / Prune / Black Tea Sweetness ●●●●○ Acidity ●●●○○ Body ●●●●○

Black Moon Anaerobic Natural Chiroso Lot 24 offers a rich and complex cup profile, featuring notes of mulberry and prune, complemented by a subtle black tea undertone. The anaerobic natural processing enhances the coffee's depth and sweetness, resulting in a well-rounded and memorable tasting experience.

The anaerobic natural process involves fermenting the coffee cherries in an oxygen-free environment for 48 hours, followed by a 12-hour oxidation period. Subsequently, the beans are dried in a dark room for 60 days and rested in sealed bags for four months. This meticulous processing method amplifies the coffee's inherent flavours and contributes to its distinctive profile.

Black Moon Farm, situated in the Alto Quiel region of Boquete, Chiriquí, Panama, operates at elevations between 1,700 and 1,780 meters above sea level. Under the stewardship of Hunter Tedman, a certified Q-Grader, the farm has transitioned from a former vegetable plantation with degraded soils to a regenerative coffee farm. Through sustainable agricultural practices, the farm focuses on restoring soil fertility and microbial life, cultivating specialty coffee varieties such as Geisha, Chiroso, and Pink Bourbon.

In 2024, Black Moon Farm's dedication to quality was recognized when their Black Moon Constellation Chiroso lot achieved First Place in the Varietals category at the Best of Panama competition, scoring 94.13 points. This achievement underscores the farm's commitment to excellence in specialty coffee production.

Produced by Hunter Tedman at Black Moon Farm, this Chiroso lot represents a distinct expression from the Alto Quiel region of Panama · Alto Quiel, Boquete, Chiriquí. Cultivated at 1700-1780 masl, the coffee undergoes an anaerobic natural fermentation, a technique often utilized to intensify the inherent characteristics of the bean. While the Chiroso varietal is known for its unique profile, the specific application of this processing method by Rosso Coffee Roasters highlights a complex interplay of dark fruit and structured tannins.

Anaerobic processing typically involves fermenting cherries in a sealed, oxygen-free environment, which can lead to heightened acidity and deeper, more saturated sweetness compared to traditional drying methods. When evaluating such profiles, tasters often look for the nuanced balance between fruit-forward notes and the tea-like qualities frequently associated with high-elevation harvests. To better understand how these specific descriptors align with broader sensory categories, refer to the flavor wheel for a comprehensive guide to identifying these complex aromatic compounds.