Panama Agustin Gomez Anaerobic Microlot ESPRESSO Roast

This Panama coffee comes from Agustin Gomez's 10-hectare farm in Boquete, Chiriqui, La Nuves at 1500 meters altitude. The coffee features Catuai and Typica varieties processed using a Static Cherry Anaerobic method. In this process, cherries are sealed in plastic tanks without oxygen for 24 to 72 hours, allowing certain bacteria and yeast to develop at a slower rate, creating lactic acids that add subtle vibrancy to the profile. The 72-year-old producer maintains 25,000 coffee trees with his family, employing up to 50 people during harvest. Processing was provided by CCD (Creativa Coffee District). Flavor notes include strawberry turkish delight, pomegranate molasses, hazelnut ganache, and toffee apple.