Panama - Benjamin De Dianous - Anaerobic

Altitude: 1740 MASL
Process: Anaerobic
Certifications: Organic
Varieties: Gesha

This gesha varietal was grown at 1740 masl by producer Benjamin de Dianous at Fatima, his farm in Boquete, Panama. It spent 91 hours in anaerobic fermentation - nearly 40 hours longer than the Pacamara varietal from Fatima we also have at the shop.

Benjamin De Dianous grew up around coffee in Boquete, as his father was a coffee producer. Benjamin has owned his 24-hectare farm since 1964, where he initially cultivated various vegetables.

Sandra and Greg went to Panama in search of incredible coffee to share with the Curiosity community and found some outstanding examples of why Panama coffee is some of the most coveted in the world. This is where they connected with Creativa Coffee District (CCD). CCD is a forward-looking Specialty Coffee Processor in the Chiriquí province in Boquete, Panama. They cupped a variety of Pacamara and Gesha micro-lots and fell in love with this gesha from producer Benjamin De Dianous’ farm Fatima.