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Producer - Blackmoon Farm
Origin - Panama
Process - Anaerobic Natural
Varietal - Chiroso
Altitude - 1700 MASL
Flavour Notes - fig, basil, red fruits
Best for: Filter + Modern Espresso
roast level: Very Light
FARM
Formerly a vegetable farm, Blackmoon farm has been transformed into a regenerative coffee farm and is envisioned to become a biodiverse food forest, with high-quality Geisha and other varietals thriving beneath a the canopy. Its central plan is to sequester carbon by drawing it from the atmosphere and restoring it to the soil, thereby improving soil fertility and biological life. This continual regeneration is expected to enhance cup quality year after year while supporting both environmental sustainability and consumer enjoyment, offering a clear expression of Panama’s terroir. The farm’s Geisha trees are direct descendants of plants imported from Costa Rica in 1969, preserving a lineage of 100% pure Green Tip Geishas. Chiroso, an Ethiopian landrace variety more recently identified in Colombia, is also cultivated here. Known for its distinctive and complex cup profile, it shows heightened aromatic and flavour expression in this terroir. Planting began four years ago, and the current season marks the second harvest.
PROCESS
This batch was harvested during the waning moon in Cancer and underwent a carefully controlled fermentation process. It was fermented anaerobically for 24 hours using coffee yeast, followed by 12 hours of oxidation. After fermentation, the coffee was transferred to a dark drying room, where it dried slowly over 49 days. Once drying was complete, it was stored in sealed bags and allowed to rest for three months to stabilize and develop its flavour profile.
Producer - Blackmoon Farm
Origin - Panama
Process - Anaerobic Natural
Varietal - Chiroso
Altitude - 1700 MASL
Flavour Notes - fig, basil, red fruits
Best for: Filter + Modern Espresso
roast level: Very Light
FARM
Formerly a vegetable farm, Blackmoon farm has been transformed into a regenerative coffee farm and is envisioned to become a biodiverse food forest, with high-quality Geisha and other varietals thriving beneath a the canopy. Its central plan is to sequester carbon by drawing it from the atmosphere and restoring it to the soil, thereby improving soil fertility and biological life. This continual regeneration is expected to enhance cup quality year after year while supporting both environmental sustainability and consumer enjoyment, offering a clear expression of Panama’s terroir. The farm’s Geisha trees are direct descendants of plants imported from Costa Rica in 1969, preserving a lineage of 100% pure Green Tip Geishas. Chiroso, an Ethiopian landrace variety more recently identified in Colombia, is also cultivated here. Known for its distinctive and complex cup profile, it shows heightened aromatic and flavour expression in this terroir. Planting began four years ago, and the current season marks the second harvest.
PROCESS
This batch was harvested during the waning moon in Cancer and underwent a carefully controlled fermentation process. It was fermented anaerobically for 24 hours using coffee yeast, followed by 12 hours of oxidation. After fermentation, the coffee was transferred to a dark drying room, where it dried slowly over 49 days. Once drying was complete, it was stored in sealed bags and allowed to rest for three months to stabilize and develop its flavour profile.
