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Panama Dry Process Oscarcito Gesha

A powerhouse of flavor that marries perfumed Gesha florals with wild dry process fruits. Guava juice, dried mango and papaya, strawberry, earth-toned accents of fig and date, jasmine and lilac florals, and some rustic bittersweetness underneath. City to City+.

*We are limiting this very small lot to 2 lbs. per customer. 

Out of stock
92
  • Process Method Dry Process (Natural)
  • Cultivar Gesha
  • Farm Gate No
Region Jaramillo Arriba, Boquete
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-Dried
Arrival date August 2022 Arrival
Lot size 7
Bag size 23 KG
Packaging GrainPro Liner
Cultivar Detail Gesha
Grade SHB EP
Appearance .8 d/300gr, 15-18 Screen - some broca damaged beans, see Farm Notes, and video linked in the review!
Roast Recommendations City to City+

"Oscarcito" is the name of a small plot of Gesha coffee planted on the Jaramillo estate, in Panama's Boquete region. The estate is family under ownership of Eira Suárez, who along with the help of her daughters, run the day to day operations at their 10 hectare farm. Caturra and Typica varieties make up the majority of plantings, but they also grow and process a very small amount of Gesha. This year's harvest came to 349# of milled green coffee, all of which was dry processed (often referred to as "natural"). The dry process method involves drying the whole coffee cherry, rather than removing the fruit with depulping machinery, and often fermentation, before laying to dry. This method can make a  big impact on cup flavors, and also how the coffee looks. In this case, the long time that the coffee spent inside the drying fruit has imparted flavors that are very fruit-forward, with notes of tropical fruits, and berries. Add to that the overt floral aromatics inherent to the Gesha variety, and you have an incredibly complex cup profile! The Jaramillo estate is planted between 1400 and 1550 meters above sea level. The physical quality of the coffee is also worth mentioning, and can be seen in the image gallery. This is a tiny lot of coffee, which makes densimetric tables quite ineffective at catching these defects. And the fact that it has an uneven coloring from the dry process method renders color sorting machinery pretty useless. Basically, hand sorting is the only way to ensure a lot like this is defect free, which is just too costly to employ in Panama. We found a few broca beetle damaged beans, not uncommon for coffee from the region, as well as some partial sour beans. In our opinion, the beans we found will not affect the cup flavors of a dry process coffee like this one. We did cull out beans with multiple bug holes that had led to secondary defects (see our video on this coffee specifically). I'm still doubtful they would come through in the cup already exploding with wild fruit notes, but they are easy to spot and remove if you feel the need to do so! Check out our short video on what to expect in this particular lot of Gesha.

*We are limiting this coffee to 2 pounds per customer in order to give as many people the opportunity to try this unique gesha as possible!

This dry process Gesha is a powerhouse of flavor, the complex cup profile consisting of the perfumed floral aspects of Gesha, with wild fruits that you might expect from a dry process Ethiopian coffee. Oscarcito is a potent smelling coffee straight away from the grinder. The dry fragrance has juicy fruit smells at City roast level, dried strawberry, passion fruit, and mango topping our list. You hit with an elegant floral jasmine note when pouring hot water on the grounds, but along with it comes hefty smells tropical fruits and berries too. Do your best to keep this coffee close to City roast level, where cup flavors are extremely tropical and juicy, but also proffering some bittering aspects of cacao nib that build out a substantial core coffee flavor. The hot cup is rife with sweet and somewhat rustic fruits, such as guava juice, dried mango and papaya, strawberry, and earth-toned accents of fig and date. The cooling cup opens up to some of that floral aroma sensed in the smells, jasmine obviously a big part of the profile, as well as hints of lilac. It's important to point out that while very much Gesha in flavor, the dominant flavor characteristics are fruit-forward, and very much in line with dry process African coffees we carry. The physical quality of the coffee is also worth mentioning, and can be seen in the image gallery. We found a few broca beetle damaged beans, not uncommon for coffee from the region, as well as some partial sour beans. In our opinion, the beans we found will not affect the cup flavors of a dry process coffee like this one. We did cull out beans with multiple bug holes that had led to secondary defects (see our video on this coffee specifically). I'm still doubtful they would come through in the cup already exploding with fruit flavors, but they are easy to spot and remove if you feel the need to do so! Check out our short video on what to expect in this particular lot of Gesha.

*We are limiting this coffee to 2 pounds per customer in order to give as many people the opportunity to try this unique gesha as possible!

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