COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Panama, Don Gilberto Natural Geisha - Roasted May 22nd

GRAPE, MANGO, BERRIES
COFFEE FACTS
  • FARM OWNER: Gilberto Cardoze
  • MANAGER: Gilberto Cardoze & Ratibor Hartmann
  • REGION: Cordillera
  • ELEVATION: 1700m
  • VARIETY: Geisha
  • PROCESSING: Natural with 3 days Anaerobic Fermentation
  • HARVEST DATE: February 2020
  • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • ESPRESSO: 19g in, 40g out, 30 seconds, 125 psi, 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

IMPORTANT NOTE:  if you choose to order this coffee, you'll received a specific roast date of May 22nd. We have a surplus of this roast date, and we want to make sure we sell it before it gets too old, so we're running a flash sale in it, until it's gone!  We'll have more of the coffee after this, but the price will be increasing.  

In 2014, Gilberto Cardoze acquired Finca Ponderosa - originally as a cattle farm, but being so close to the mountains and on the slopes of the volcano, he soon realized he was sitting on a golden coffee growing ticket. So, Gilberto partnered with Ratibor Hartmann and began the process of converting Ponderosa into a coffee farm.

Finca Ponderosa is located in a relatively unknown growing region in Panama: Cordillera. This region is gets more rainwater than the rest of Panama’s coffee regions and it’s one of the reasons the coffees that come out of this region are turning heads.

Set in the middle of the mountains and a native rain forest, that covers about 40% of the property, the farm has a great variety of flora and fauna. The ever-changing climate where the rain, sun and changing temperature create great growing conditions.

Gilberto and Ratibor have planted many varieties on the farm, including Geisha, Bourbon, Pacamara and Moka. This is their third year of production and the coffees really impressed me. Gilberto’s entrepreneurial spirit and Ratibor’s innovation have allowed Ponderosa to quickly establish itself as a farm to be reckoned with. In addition to the great growing conditions and varieties planted, Gilberto has invested in stainless tanks for the temperature controlled fermentations. This lot was fermented in anaerobic conditions for three days before being dried on raised beds. The profile is wild and exotic, yet elegant and very clean. It quickly stood out on the cupping table as a coffee filled with tropical fruits, but with a velvety mouthfeel that made me want to make an espresso with it on the spot - if only I could. Three months later, I have my wish.

-Sebastian

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