Panama Finca Lerida ASD Gesha (8oz.)
Available on backorder
Farm: Finca Lerida, Best of Panama winning farm
Region: Chiriqui, Boquete
Altitude: 1850 – 1900 masl
Process: Anaerobic Slow Dry (ASD)
This product is pre-order only. When orders reach 40 will will roast and ship to you.
Finca Lerida is a farm with a rich and unique history. Its founder, Tollef B. Monniche, came to Panama from Norway in 1907 to work as an engineer on the Panama Canal. Tollef retired in 1924, and bought a small farm in Boquete, Panama with his wife - the property was called "Lerida" after the city in Spain. He built a house and on the property, and went to work planting coffee trees as well as fruits and vegetables. He built a dam on the farm, to provide water to the coffee processing plant there, and also developed and patented a device, called the "Sifon" to separate ripe cherries from unripe ones. This device is still in use today, not only at Finca Lerida, but also on coffee farms worldwide.
Today, Finca Lerida is run by the Chiari family, who coordinate coffee growing with surrounding rainforest preservation. It also houses a eco-tourism hotel, where patrons can take tours of the farm land and enjoy the ambiance of the rainforest. The farm sits at an altitude of 5250-6020 feet above sea level, and grows Caturra, Catuai and Geisha varietals, which are processed several ways.
'Anaerobic’ is a term farmers used to describe a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional timeframe of 12-36 hours by hours or even days in some cases up to 120 hour fermentation in sealed tanks. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and is thought to substantially alter the end flavor profile.