**NEW** PANAMA Los Pozos (6 oz. only)

This coffee is done in collaboration with Finca Los Pozos, Equation Coffee, and Creative Coffee District (CCD). CCD sources select coffee cherries from Panama, that more or less introduced the world to the Gesha varietal. What CCD does is more like what a craft wine maker does who does not grow their own grapes. CCD selects premium coffee cherries and then transforms those cherries through innovative fermentation techniques. This is the last and final lot that we brought in through Equation Coffee and their Jaguar Beneficio project. This lot was processed under their Dynamic Processing method. This method involves cherry stabilization through washing and temperature stabilization of any metabolic activity, then it is anaerobically fermented in special bags at temperatures between 14 to 28 C for 163.5 hours with a goal of maximizing acidity and citrus fruity notes. The coffee is then slowly dried on a patio for 540.7 hours until a moisture content of 10.7% is reached.

**Retail bag is 6 oz. size only.

Sourced from Finca Los Pozos in Panama, this limited 6 oz. release from Sump Coffee showcases the distinct profile of the Gesha varietal. While Gesha is widely prized for its signature floral and tea-like clarity, this specific lot undergoes an anaerobic processing method, which often introduces unique fermentation-driven complexities to the cup.

In this instance, the roaster highlights a profile defined by vibrant acidity and bright, citrus-forward fruity notes. When evaluating such nuanced coffees, enthusiasts often find it helpful to reference a flavor wheel to better identify the specific fruit characteristics present. By utilizing controlled oxygen-free environments during processing, producers can influence the final sensory experience, resulting in a cup that stands apart from traditional washed or natural preparations. This offering provides a focused look at how modern processing techniques can elevate the inherent qualities of a highly sought-after varietal.