Gesha - Washed Lot 17 - El Burro

Description

Tastes Like:  White Peach, Meyer Lemon, Jasmine Origin:  El Burro Estate, Chiriquí, Panama Variety: Gesha Producer:  Lamastus Family Elevation:  1700–1800 masl Process:   Washed Cup Profile A clean, aromatic washed Gesha with white peach sweetness, Meyer lemon acidity, and jasmine florality. This lot was harvested in the morning, while conditions were cooler, then processed as a classic washed coffee and dried on shaded beds. The cup is delicate and transparent, with a citrus-forward structure, soft stone-fruit sweetness, and a refined floral finish shaped by El Burro’s distinct Pacific-influenced microclimate. El Burro Estate El Burro Estate is part of Lamastus Family Estates in Chiriquí, Panama, and sits among the southernmost high-elevation coffee farms in the country. Located at 1700–1800 masl for this selection, the farm partially lies within the Volcán Barú National Park landscape and is surrounded by young volcanic soils, forest, cold nights, and strong seasonal shifts. What makes El Burro especially distinct is its position relative to Panama’s more Atlantic- or Caribbean-influenced coffee areas. At this southern location, the farm receives more Pacific influence and is comparatively drier than farms where the northern mist known as bajareque is more present. Because that mist does not reach this area in the same way, El Burro experiences a different microclimate: cooler high-elevation conditions, but with a drier seasonal expression and different wind and precipitation patterns. This helps create a cup profile that feels especially clear, structured, and aromatic, with crisp citrus, gentle stone-fruit sweetness, and a clean floral finish. Variety Gesha is one of Panama’s most recognized specialty coffee varieties, valued for its aromatic intensity and high cup potential when grown well at high elevation. Panamanian Gesha is often associated with delicate florality, jasmine-like aromatics, citrus clarity, stone-fruit sweetness, and a refined, tea-like structure, though these traits depend heavily on farm conditions, picking, processing, and roasting. In this coffee, the variety’s aromatic potential is supported by El Burro’s cool southern high-elevation microclimate and classic washed processing. The result is a transparent expression of white peach, Meyer lemon, and jasmine rather than a heavier or fermentation-driven profile. Processing This is a classic washed Gesha. The cherries were harvested in the morning, when conditions were cooler, then pulped to remove the skin and fermented until the coffee was ready to be washed. Fermentation takes place through the Lamastus family’s Elida mill infrastructure, where El Burro coffees are also processed. After washing, the parchment was dried on shaded beds. This drying approach keeps the profile clean and traditional, emphasizing clarity, fine acidity, gentle sweetness, and separation between the coffee’s citrus, stone-fruit, and floral notes.