Panama Bambito Gesha Depulped Washed

This Gesha is processed to keep its floral side in the lead, with stone-fruit sweetness right behind it.

At Finca Alto Bambito in Cerro Punta, Priscilla Gonzalez and Leslie Guerra depulp the ripe cherries and remove the sticky fruit layer, the mucilage, before fermentation starts. With that layer gone early, the coffee is shaped by the seed rather than by the fruit around it. The result sits in the style of a classic washed Gesha: clear and lifted, not the heavier sweetness a honey process builds.

Chrysanthemum opens the cup, and mango and peach carry the sweetness through to the finish.