Panama Carmen Gesha Washed

Carefully harvested, Carmen Gesha Washed goes through the process called ‘winey’, a smaller-scale processing, where mindful hands handpick the cherry before it goes to the on-farm processing mill. Visual inspection is done and any under- and “over-ripes” are removed. Cherry is then pulped and fermented for 24-72 hours. After this, parchment is washed in clean water and put to drying beds before they go in on mechanical rotary dryers to dry in inclement weather.

This coffee was farmed in the Volcan Valley part of Panama, particularly in Carmen Estate, where coffee is usually wet (washed) processed and sun-dried. Although the farm is big on natural processing, Carmen Estate’s signature coffees are washed traditional varieties, exactly like this coffee.