Producer: Stefan Muller
Farm: Hacienda Bajo Mono (Don Benjie Estate)
Region: Boquete
Altitude: 1,400-1,600 masl | 4,593-5,249 feet
Varietal: Gesha
Process: "Static Cherry" Natural
Roast: Light
Notes: Strawberry, Candied Ginger, Lambrusco

This coffee was processed via the "Static Cherry" method at Creativa Coffee District's state-of-the-art processing facility near Boquete: "For this process, the ambient environment is crucial. We seal the cherry into plastic tanks, with no oxygen present. By creating an anaerobic environment, we allow certain bacteria and yeast to develop at a slower rate. This means we are free to experiment with different durations, in this case, an average of 24 to 72 hours. These relatively short fermentations lend a subtle vibrancy to the profile, due to the prevalence of lactic acids in the cherry."

From our friends at Creativa Coffee District:

"Stefan Muller has been running Hacienda Bajo Mono (now known as Don Benjie Estate) for six years, having bought the farm through his father-in-law, Don Benjamin de Dianous. When purchased, the property was abandoned. Stefan and his wife have built the property from almost nothing. The coffee grows under the shade of many additional trees, including avocado, chirimoya, and orange.

"Although his children do not work on the farm, they are studying marketing in university, and are slowly becoming more and more involved in that capacity. Stefan is working to create his own fertilizer, using the coffee pulp as a principal ingredient. He employs seven people year-round and has developed a robust training program to ensure the highest quality of the coffee.

"Stefan believes art exists to express feelings, connect, and identify dreams."