Panama Geisha is currently considered the best coffee in the world due to its rarity and unique flavor.
There are many farms in Panama that cultivate Geisha , but we will introduce some of the best farms that produce high-quality Geisha .
This time, we would like to introduce Furtungo Farm, which is also sold at CROWD ROASTER .
There are many farms in Panama that cultivate Geisha , but we will introduce some of the best farms that produce high-quality Geisha .
This time, we would like to introduce Furtungo Farm, which is also sold at CROWD ROASTER .
Furtungo Farm is one of the family-run farms run by Jose Manuel Gallardo, owner of Nuguo Farm, which won Geisha category at the 2021 Best of Panama Awards with an outstanding score of 94.75 points.
Thanks to its unique and exceptional process and fermentation techniques, the award-winning Panama Geisha produced by the Gallardo family has become known worldwide as synonymous with the finest quality.
Thanks to its unique and exceptional process and fermentation techniques, the award-winning Panama Geisha produced by the Gallardo family has become known worldwide as synonymous with the finest quality.
The family-run Café Gallardo has been producing traditional varieties since 1960, and currently grows Geisha , Caturra, and other varieties at its three main estates: Finca La Santa, Finca Jurutungo, and Finca Nuguo.
Every batch produced at Nguo and Furtungo is open to the public and the process is carried out under strict control.
Every batch produced at Nguo and Furtungo is open to the public and the process is carried out under strict control.
Fultongo is located in the Renacimiento region, a famous mountainous region in western Panama near the border with Costa Rica.
Like other neighboring coffee-producing regions such as Boquete and Volcano, this region is characterized by diverse weather conditions, with the winds blowing from Masahiro Sea to the north and the Pacific Ocean to the south colliding to create a "microclimate." Farms just a few kilometers apart experience different weather conditions.
There is a lot of rain, and the raindrops turn into a fine mist, constantly generating a natural mist known locally as "bahareke." This moistens the trees, soil, and diverse organisms and plants, revitalizing the natural cycle and bringing unparalleled blessings to coffee growing.
Farm details <br />Farm name: Finca Jurutungo
Elevation: 1,600m
Temperature: Average 18-22°C Annual precipitation: 3,000mm
Farm Owners: Mrs. Dafne Gallardo and Mrs. Damaris Gallardo
Like other neighboring coffee-producing regions such as Boquete and Volcano, this region is characterized by diverse weather conditions, with the winds blowing from Masahiro Sea to the north and the Pacific Ocean to the south colliding to create a "microclimate." Farms just a few kilometers apart experience different weather conditions.
There is a lot of rain, and the raindrops turn into a fine mist, constantly generating a natural mist known locally as "bahareke." This moistens the trees, soil, and diverse organisms and plants, revitalizing the natural cycle and bringing unparalleled blessings to coffee growing.
Farm details <br />Farm name: Finca Jurutungo
Elevation: 1,600m
Temperature: Average 18-22°C Annual precipitation: 3,000mm
Farm Owners: Mrs. Dafne Gallardo and Mrs. Damaris Gallardo
What are Miura 's thoughts after roasting Frutungo Natural?
CROWD ROASTER commissioned Takuya Miura ( FUKUSUKE COFFEE ROASTERY ) to roast Furtungo Geisha Natural.
Miura commented as follows:
"When you first put it in your mouth, you get a delicate lemon-like acidity, followed by a sweet fruity apricot flavor. The aftertaste is honey and jasmine. It has a long aftertaste. The quality of the beans was astonishing!"
This lot was harvested on February 2, 2024.
It was then fermented in blue tanks for seven days until the 9th, and then placed on African beds on February 7th to begin natural drying, leaving it to dry for approximately three months.
After the moisture content reached 14%, the product was further dried in a control room (temperature 22-24°C, humidity approximately 60%) from May 9th until it reached a final moisture content of 11%.
Furtungo Geisha Natural is made through this careful process.
"When you first put it in your mouth, you get a delicate lemon-like acidity, followed by a sweet fruity apricot flavor. The aftertaste is honey and jasmine. It has a long aftertaste. The quality of the beans was astonishing!"
This lot was harvested on February 2, 2024.
It was then fermented in blue tanks for seven days until the 9th, and then placed on African beds on February 7th to begin natural drying, leaving it to dry for approximately three months.
After the moisture content reached 14%, the product was further dried in a control room (temperature 22-24°C, humidity approximately 60%) from May 9th until it reached a final moisture content of 11%.
Furtungo Geisha Natural is made through this careful process.
We are preparing more opportunities to drink it in the future, so please look forward to it!
