Panama Finca Sophia Gesha Anaerobic
Panama Finca Sophia Gesha Anaerobic

Panama Finca Sophia Gesha Anaerobic

From the 2020 Best of Panama Winning Farm!

$50.00
(4oz)
Roasts and Ships on Wednesdays
Panama Finca Sophia Gesha Anaerobic

Panama Finca Sophia Gesha Anaerobic $50.00

4oz
  • 4oz
Whole Bean
  • Whole Bean

Origin

Farm: Finca Sophia
Producers: Brooke McDonnell, Helen Russell, Willem Boot

Nueva Suiza, Volcán, Panama

Roast Level

Light Med Lt Med Med Drk Dark
+ +

Tastes Like

Flavors of honeydew melon, raspberry, black tea, and tea rose.

Floral, Berries, Herbal

Altitude

6,250-7,000 feet

Variety

Gesha

Processing

Anaerobic Maceration

2020 Best of Panama Winning Farm

Finca Sophia is a coffee farm co-owned by Equator Coffees. The farm is located in the highlands of Panama at an altitude that tops 2,100 meters, making it one of the highest farms in Central America. Founded in 2008, Finca Sophia is planted almost exclusively with the rare and celebrated Gesha variety. Pairing this legendary coffee variety with the extreme altitude at the farm, results in a one-of-a kind coffee. Our first harvest of Finca Sophia was selected as a 2016 Good Food Awards winner, and if that wasn’t enough, Finca Sophia has also won the prestigious Best of Panama coffee competition in the Washed Gesha category twice, in 2017 and 2020. This year, the Gesha coffee on Finca Sophia was processed using three different methods – washed, natural, and anaerobic. Anaerobic processing is a variation of the natural method that is gaining popularity amongst producers and coffee enthusiasts. Cherries are left to macerate and ferment in an oxygen free environment before being dried on raised beds, resulting in a coffee that displays a great deal of sweetness and intensely fruity flavors.

Finca Sophia is considered an experimental farm and was established to test the ceiling of coffee cultivation in Panama. While higher elevations promote slow fruit maturation and high quality, it also presents a myriad of challenges for coffee producers. On Finca Sophia, cool soil temperatures slow the natural decomposition process, resulting in less nutrient rich organic matter in the soil. Limited sun exposure due to the farm’s topography and the region’s microclimate compound these difficulties, but farm manager Kelley Hartmann and his team are considering creative ways to increase the temperature of the soil. For the time being, they are focusing on shade management and ensuring the coffee plants get enough nutrients through fertilization. Having insight into the challenges faced on Finca Sophia gives us even more appreciation for the hard work and dedication that goes into producing this special coffee, and all the coffees that we source.

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