Finca Los Ceniozs

This exceptional Geisha natural anaerobic lot, named ‘Los Pinos,’
is characterized by its unique environment, where a diverse mix
of pine and Cenizo trees create a canopy of shade that nurtures
the Geisha cherries. Harvested on February 17, 2024, the cherries
are carefully picked at their peak ripeness by a team of skilled
harvesters, ensuring only the finest fruit makes it to processing.
Once selected, the cherries undergo a meticulous fermentation
process, lasting 60 hours in a cool, controlled environment set
aside specifically for this purpose on the farm. Following
fermentation, the cherries are subjected to a detailed two-phase
drying process. The first phase involves traditional drying on
raised beds for 10 days, which allows for initial moisture
reduction while imparting distinctive qualities to the coffee. This
is followed by a more controlled drying phase in a specialized
environment for 25 days, designed to fine-tune the drying process
and enhance the flavour profile of the beans. The combination of
these careful processing steps and the unique shading
environment contributes to the remarkable quality of the ‘Los
Pinos’ Geisha natural anaerobic lot.

At Finca Los Cenizos, the team, primarily made up of Ngäbe Bugle community members, brings generations of experience and specialized training in specialty coffee handling. Since starting their agricultural operations in 2008, innovation has been a key focus. They have conducted numerous process trials on their farm with highly successful outcomes, which they are eager to share with other local producers. The team is dedicated to providing a unique coffee experience while upholding exceptional agricultural practices and supporting the local communities in which they work.

Location: Cerro Punta, Panama

Producer: Estla Pitti

Altitude: 1900 meters

Variety: Geisha

Process: Natural Anaerobic

Arrive Date: March, 2024

About the farm: This farm has won the 6th place in natural group of Best of Panama in 2023. Finca Los Cenizos is situated in the highlands of Cerro Punta, a volcanic soil canyon enriched with exotic flora and fauna. This unique location, with its volcanic soil and natural water springs, provides an ideal microclimate for coffee cultivation. The coffee plantations benefit from the shade of ancient Ash trees, which helps conserve the trees' energy and contributes to high-density coffee beans. This environment extends the ripening season, allowing the different coffee cherries to develop their exceptional attributes.

Charge Temp

00:00" 139.28°C

Turning Point

01:20" 85.91°C

Color Change

05:29" 154.8°C

First Crack

08:54" 195.47°C

Roast End

09:44" 200.56°C

Roasting Feedback: Roasting Finca Los Ceniozs is an absolute joy due to the beans' exceptional uniformity and their classic Geisha shape. After the first crack, the coffee released a delightful jasmine aroma accompanied by a sense of complex sweetness. I kept the development time to just 50 seconds to preserve the floral notes while enhancing the coffee's natural sweetness. During brewing, this coffee truly showcased the roast, delivering a cup that is both complex and incredibly sweet.

For aroma, we are looking for grape, orange, and Hibiscus . For the flavor profile, when hot and warm, we are looking for concord grape,orange candy, and plum. As the coffee cools down, we are looking for orange candy, Hibiscus, and Pinot Noir. For acidity, when the coffee is hot and warm, we are looking for a high-intensity of Sangria. As the coffee cools down, we are looking for a medium to high intensity of Hibiscus tea. For sweetness, when the coffee is hot and warm, we are looking for a high intensity of mandarin orange structure. As the coffee cools down, the sweetness becomes a medium to high intensity of peach. For aftertaste, all three stages is long lasting vibrant purple grape sweet finish. For texture, all three stages is syrupy and silky mouthfeel.