Black Moon Farm Anaerobic Natural Geisha Lot 40 100g

Flavour Notes red plum / candied citrus / hibiscus / tropical florals

Sweetness ●●●●○ Acidity ●●●●○ Body ●●●○○

Black Moon Geisha Natural Anaerobic Lot 40 offers a bright and dynamic cup profile, featuring juicy notes of red plum and candied citrus, balanced by the floral elegance of hibiscus and tropical florals. Its vibrant acidity and smooth body make it an exceptional and balanced coffee experience.

The natural anaerobic process begins with fermenting cherries in sealed, oxygen-free tanks to intensify their flavour complexity. After fermentation, the cherries are carefully dried on raised African beds under controlled conditions, ensuring clarity and consistency in the cup while highlighting the natural sweetness of the Geisha varietal.

About the Farm & Producer

Black Moon Coffee, located in the Alto Quiel region of Boquete, Panama, is a boutique farm known for its innovation and commitment to sustainability. Owned by Hunter Tedman, Black Moon has become a leader in producing exceptional microlots with meticulous attention to detail.

The Lot 40 Geisha represents the farm’s dedication to combining traditional techniques with cutting-edge processing methods. At elevations ranging from 1,700 to 1,800 meters, Black Moon’s terroir provides the perfect conditions for cultivating Geisha coffee, resulting in vibrant and expressive cup profiles.

Produced by Hunter Tedman at Black Moon Farm in the Alto Quiel region of Boquete, Panama, this Geisha lot represents a meticulous approach to specialty coffee production. Grown at an elevation of 1700-1800 masl, the cherries undergo an anaerobic natural fermentation, a technique often employed to amplify the inherent complexity of the bean. When evaluating such high-altitude Panama · Alto Quiel, Boquete coffees, enthusiasts often look for the delicate, tea-like clarity and aromatic intensity that the varietal is world-renowned for.

This specific offering from Rosso Coffee Roasters presents a profile defined by red plum, candied citrus, hibiscus, and tropical florals. To better understand how these specific descriptors align with broader sensory categories, one might consult the flavor wheel. While natural-processed coffees frequently exhibit heavier fruit-forward characteristics, the anaerobic influence here aims to balance that intensity with the refined, floral elegance expected from a premium Geisha harvest.