Producer: Gabriel de Dianous
Farm: Irma
Region: Chiriquí
Altitude: 1,400-1,525 masl 
Varietal: Gesha
Process: Dynamic Cherry Natural
Roast: Light
Notes: Peach, Graham Cracker, Hibiscus

Available whole bean in an 8oz or 4oz pouch. This coffee roasts and ships on Mondays and Thursdays only. Please scroll down for more details.

Gabriel de Dianous has dedicated more than thirty years to coffee farming, continuing the legacy started by his father when he acquired the family farm. Initially used for general agriculture, the farm gradually transformed into a thriving coffee plantation with 19 hectares of various coffee varieties. Gabriel sees his work in coffee as an art, comparing it to painting, where each plant is a stroke on his canvas. Despite not having received formal training, Gabriel relies on his father's engineering knowledge to continually improve agricultural practices. The location of his farm, with nutrient-rich soils, produces unique coffee, notable for its sweet and fruity flavors that stand out in the market. During harvest times, Gabriel leads a team of up to 50 collaborators, ensuring that each coffee bean reflects the dedication and love his family has invested in its cultivation over the decades.

Creativa Coffee District in Boquete, Panama, has transformed a traditional wet mill and drying patio into a state-of-the-art processing facility, creating a community with coffee growers committed to sustainable practices.

This lot was processed via the "Dynamic Cherry" method:

"In this process, we lay the coffee onto the patio in thin layers for two days before beginning the fermentation process in plastic bags. The average temperature of our patio is 32° C, which reduces moisture levels to such an extent that water is not available to promote bacteriological reactions, but enough to aid enzymatic reactions within the structure of the bean. In doing so, we minimize the risk of fungal developments on the cherry in these crucial first few days. The embryo continues to transform the sugars in the endosperm into less complex sugars, and thus the coffee cherry remains 'alive' for much longer. This can extend the process considerably; up to three weeks.

"During the drying process, the afternoon sun threatens to dry the cherry faster on one side than the other. To prevent this, we move the cherry every two hours. Then, before night falls, we pile the coffee into small cherry mountains and cover them to prevent any risk of rain. In the morning, we spread them out and start it all again. The cycle continues for an average of 15 days."