Jaramillo (HA-RA-ME-YO) is our Easternmost farm and the region where Price and Daniel Peterson rediscovered Panama Geisha (or at that time known as accession T2722). The farm was purchased in 1997 and was an abandoned coffee farm. The Valley of Solomon (A region in the Jaramillo farm) was where we found the geisha plants thriving during a particularly hard fungal outbreak year. Price Peterson picked the cherries and had the beans germinate for planting. In 1997 Geisha was planted in the Mario region, which began to produce in 2004. The coffee planted on our Jaramillo farm is on a slope that faces the Volcano (West), which allows the evening sun to hit the plant. Jaramillo is a cloud forest, meaning that thick fog often covers the vegetation during the rainy season and thick vegetation grows all around the coffee. The soil pH is acidic and ranges from 4.5 to 5 because of Volcanic soil, from a Volcan Baru which last erupted approximately 500 years ago. Jaramillo borders La Bruña (BRUN-YA) reserve, which hosts an abundance of wildlife ranging from exotic birds to jaguars. We do not use insecticides or herbicides. This region produces coffee from December to late March.The elevation planted in coffee from this farm ranges from 1400 MASL to 1900 MASL.
Mario is the original Panama Geisha lot. The first-place lot of the 2004 Best of Panama was accession T2722 planted in the Mario region. This region won the Best of Panama first place in 2004, 2005, 2006, 2007, 2009 .. We often hear others regard Mario as their first encounter with the geisha variety. Mario is the Spanish name for Merrill, Nephew to Price Peterson. Merrill lives on the property and that’s why we named the region after him. The slope of Mario faces the Southwest, with the bottom elevation at 1600 MASL and the top elevation at 1700 MASL. The soil pH at Mario is 4.9.
The code ANC is for the processing method of an anaerobically-fermented natural coffee that has been dried under climate-controlled conditions. The A stands for an anaerobic cold fermentation period, where the cherries ferment in a stainless-steel rotating tank at 16 C. The Mario 1 ANC-N was fermented in this manner for 5 days. The NC means natural (N) drying in our indoor climate-controlled environment in raised beds. This climate-controlled room keeps ambient temperature at 19 C, humidity below 50% and supplies constant airflow through fans. We have three hydroelectric plants on the farm that can supply constant energy, which is necessary for our dairy operations because we have an unreliable energy grid (Boquete frequently undergoes blackouts). This coffee underwent anaerobic in the cold room for 5 days - from December 11th to December 16th. The drying period was from December 16th to January 19th in the climate-controlled room. The resting period was also done in the climate controlled room with the conditions listed above. “
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Altitude : 1,700m Process : Anaerobic 4days and Climate Control Room 32days Natural Note : Blueberry Bergamot Juicy (작성중)