Edwin Santamaria (Santamaria)

Description

Tastes Like: Wisteria, Grape, Peach

Origin: Paso Ancho, Tierras Altas, Panama

Variety: Gesha

Producer: Edwin Santamaria

Elevation: 1,900 masl

Process: 2 days - Cold natural fermentation at 16°C + 3 days - Washed fermentation at 16°C

Farm and Producer

Edwin Santamaría's family farm is in Paso Ancho, Tierras Altas, on Panama's volcanic highlands. His grandfather Urbano began the farm in 1950, and Edwin took over its management in the 1990s.

This Gesha was grown at Santamaría Estate and prepared by TNT Lab, a separate processing operation in David that works with cherries from partner farms.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.

Processing

Flower Touch combines two cold fermentation stages. The coffee first spends two days fermenting as whole cherry at 16°C, followed by three days in a washed fermentation stage at the same temperature. Holding both stages at 16°C changes the pace of fermentation and gives the processor control over aromatic development before drying.

Text from Hydrangea Coffee Roasters' listing.