Panama El Burro Gesha Anaerobic

This Panama Gesha from the Lamastus family (El Burro, Barú National Park) is grown at 1700 MASL. The Gesha variety underwent a 36‑hour anaerobic natural fermentation and approximately 20 days of raised-bed drying. Tasting notes include rose, raspberry, pink grapefruit, and milk chocolate; roast: expressive light with a delicate, floral body.