Ponderosa Anaerobic Washed Geisha 100g

Flavor Notes white peach / lemon zest / florals / green tea

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

Panama Ponderosa Geisha Washed Anaerobic delivers a refined and complex cup, with bright notes of white peach and lemon zest, balanced by delicate floral aromatics and a subtle green tea finish. The lively acidity and silky body enhance its elegance, making it a standout Geisha offering.

The washed anaerobic process begins with an anaerobic fermentation stage, where cherries are sealed in oxygen-free tanks to develop intricate flavour compounds. The cherries are then pulped, washed, and dried on raised beds under controlled conditions. This method emphasizes clarity and brightness while maintaining a balanced sweetness.

About the Farm & Producer

Finca Ponderosa, nestled in the highlands of Boquete, Panama, is renowned for its dedication to producing exceptional Geisha coffee. Located at 1,600 to 1,900 meters above sea level, the farm benefits from volcanic soils, cool mountain air, and sustainable agricultural practices.

The Washed Anaerobic process is a testament to the farm’s innovative approach, combining traditional washed processing with anaerobic fermentation to elevate the complexity and clarity of the coffee. This meticulous method, coupled with Finca Ponderosa’s ideal growing conditions, creates a Geisha coffee that is vibrant, nuanced, and unforgettable.

The Ponderosa Anaerobic Washed Geisha, sourced from Finca Ponderosa in the Boquete region of Panama, represents a meticulous approach to specialty coffee production. As a Geisha varietal, this lot is cultivated at elevations between 1600 and 1900 masl, a range often associated with the development of complex, delicate aromatics. The coffee undergoes a washed anaerobic fermentation, a technique that can influence the final cup profile by emphasizing clarity while potentially enhancing the inherent acidity of the bean.

Roasted by Rosso Coffee Roasters, this specific selection highlights notes of white peach, lemon zest, florals, and green tea. When evaluating such nuanced profiles, enthusiasts often consult the flavor wheel to better identify the subtle interplay between the varietal’s natural characteristics and the impact of the anaerobic processing method. This combination offers a refined experience that showcases the distinct terroir of the Boquete highlands.