Pre-order: Orders will be roasted and shipped on October 5th.
A Cellar Series jar: 30 g of washed Geisha from a fermentation we designed ourselves, enough for two pour-overs you sit down with. Reach for it on a quiet evening: complex florals open it up, then peach, muscat grape and a kumquat brightness that lingers.
Finca Los Cenizos is a celebrated, family-owned farm in the highlands of Cerro Punta, in the Tierras Altas region of Chiriquí, Panama. Established in 2008 by Estela Pitti, it sits between 1,800 and 2,200 metres on rich volcanic soil, with cool mountain air and natural springs that slow cherry maturation and build complexity in the cup. Our thanks to Estela, who opened the farm to us in March 2026 and worked beside us on two experimental fermentations of our own design. We could not be happier with how they turned out.
Day & Night is the first of the two, a washed Geisha that moved between a sealed tank and open air over 47 hours and 26 minutes, shown step by step below.
Processing: Blendin Day & Night, Geisha Washed
Roast Profile & Recommendations
complex floral, peach, muscat grape, kumquat
Pre-order release. This coffee ships on its release date, not with our weekly Thursday shipment.
Order now and yours ships Monday, October 5.
Pre-orders for this release have closed.
A washed Geisha fermented slowly at low temperature, moving between a sealed tank and open air. Changing how much oxygen the coffee gets shifts the balance between yeasts and lactic acid bacteria, and with it the aromatics that form.
Process designed by Weihong Zhang with Estela Pitti at Finca Los Cenizos, Cerro Punta, Panama. March 2026 harvest.
54.4 kg of Geisha cherries from the Montana lot, washed clean with Finca Los Cenizos spring water.
The skins come off, leaving the parchment coated in sweet mucilage, ready to ferment.
Aerobic fermentation. The parchment rests in a shallow tank, open to the air, fermenting with oxygen for six hours.
Anaerobic fermentation. The tank is sanitized with boiling water, then the parchment is sealed in overnight. Without oxygen, the pH drops from 4.24 to 3.92 by morning.
Aerobic fermentation. Spread out in the shallow tank, open to the air for the day.
The parchment goes back into the sealed tank for a second night of anaerobic fermentation.
Fermentation ends at 47 hours 26 minutes. The parchment is washed eight times, until the water runs clean, and the cascara is removed by hand and dried separately.
Dried first on raised beds, then finished slowly in the dark room in David until the beans reach 10.5% moisture.