Pre-order: Orders will be roasted and shipped on October 5th.
A Cellar Series jar: 30 g of natural Geisha from a fermentation we designed ourselves, enough for two pour-overs worth paying attention to. Save it for a slow weekend morning: tea rose and lychee up front, blueberry through the middle, comice pear on the finish.
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.
Ebb & Flow is the second of the two, a natural Geisha that alternated between cold spring water and African beds, shown step by step below.
Processing: Blendin Ebb & Flow, Geisha Natural
Roast Profile & Recommendations
tea rose, blueberry, lychee, comice pear
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 natural Geisha that alternates between cold water anaerobic fermentation in the farm's spring water pond and traditional natural fermentation on African beds. The mosto from the first immersion is saved and returned to the second.
Process designed by Weihong Zhang with Estela Pitti at Finca Los Cenizos, Cerro Punta, Panama. March 2026 harvest.
44 kg of Geisha cherries from the Cabana lot, washed clean with Finca Los Cenizos spring water.
Cold water anaerobic fermentation. The cherries are submerged in the farm's spring water pond.
Natural fermentation. The cherries come out of the water and rest on a raised African bed. The mosto from the immersion is collected and saved.
Cold water anaerobic fermentation. The cherries go back into the spring water pond, with the saved mosto added.
Natural fermentation. The cherries go back onto the African bed for about 24 hours.
Dried first on the African bed. On March 13 the cherries are moved to the dark room in David to dry slowly until the beans reach 10.5% moisture.