Gesha
"Last Samurai" Koji Natural
TNT Lab, Finca Santamaria

Tastes Like: Magnolia, Blood Orange, Blueberry

Origin: Paso Ancho, Tierras Altas, Panama

Variety: Gesha

Producer: Edwin Santamaria

Elevation: 1850 masl

Process:  Koji Ferment Natural

Farm and Producer

Edwin Santamaría's family farm is in Paso Ancho, Tierras Altas, on Panama's volcanic highlands. His grandfather Urbano began the farm in 1950, and Edwin took over its management in the 1990s.

This Gesha was grown at Santamaría Estate and prepared by TNT Lab, a separate processing operation in David that works with cherries from partner farms.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.

Processing

Koji processing uses a cultivated fungus during post-harvest handling. Its enzymes can change the compounds available to subsequent fermentation, influencing how sweetness, aroma, and texture develop.

Natural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.