Producer: Benjamin de Dianous
Farm: Finca Fatima
Region: Boquete
Altitude: 1,400 masl | 4,593 feet
Varietal: Gesha
Process: "Dynamic Cherry" Natural
Roast: Light-Medium
Notes: Pomelo, Vanilla Wafer, Golden Raspberry

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

Benjamin de Dianous has owned Finca Fatima in Boquete since the 1960s, when it was used to grow vegetables.

Like our current offering from Stefan Muller's Cafe don Benjie, this delicate gesha was processed via the "Dynamic Cherry" method at Creativa Coffee District's state-of-the-art facility near Boquete:

"In this process, we lay the coffee onto the patio in thin layers (5cm) for two days before beginning the fermentation process in plastic bags. The average temperature of our patio is 32° celsius, 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 first crucial 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; the longest batch of the harvest this year was 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."