Panama Geisha is currently considered the finest coffee in the world due to its rarity and unique flavor.
There are many Geisha farms in Panama, but we will introduce some of the best farms that produce high quality Geisha .
This time, we would like to introduce you to Furtungo Farm, which is also sold at CROWD ROASTER .
There are many Geisha farms in Panama, but we will introduce some of the best farms that produce high quality Geisha .
This time, we would like to introduce you to Furtungo Farm, which is also sold at CROWD ROASTER .
The Furtungo farm is one of the family-run farms processed by Jose Manuel Gallardo, owner of Nuguo, who won Geisha category at the 2021 Best of Panama awards with an outstanding score of 94.75 points.
Thanks to its unique and outstanding 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 outstanding 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 farm has been producing traditional varieties since 1960, and currently grows Geisha , Caturra , and other varieties at its three main farms: Finca La Santa, Finca Jurutungo, and Finca Nuguo.
Every batch produced at Nguo and Hurtungo is open to the public and the process is carried out under strict controls.
Every batch produced at Nguo and Hurtungo is open to the public and the process is carried out under strict controls.
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 climatic conditions.
There is also a lot of rain, and the raindrops turn into a fine mist, constantly generating a natural mist known locally as "bahareke." This hydrates the trees, soil, and diverse organisms and plants, revitalizing the natural cycle and providing an unparalleled bounty for coffee growth.
Farm details <br />Farm name: Finca Jurutungo
Elevation: 1,600m
Temperature: Average 18-22 degrees 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 climatic conditions.
There is also a lot of rain, and the raindrops turn into a fine mist, constantly generating a natural mist known locally as "bahareke." This hydrates the trees, soil, and diverse organisms and plants, revitalizing the natural cycle and providing an unparalleled bounty for coffee growth.
Farm details <br />Farm name: Finca Jurutungo
Elevation: 1,600m
Temperature: Average 18-22 degrees Annual precipitation: 3,000mm
Farm owners: Mrs. Dafne Gallardo and Mrs. Damaris Gallardo
What are Miura 's thoughts after roasting Frutungo Natural?
At CROWD ROASTER , we commissioned Takuya Miura ( FUKUSUKE COFFEE ROASTERY ) to roast the Frutungo Geisha Natural.
Miura shared the following comment:
"When you first put it in your mouth, you get a delicate lemon-like acidity. Then you get a sweet fruity flavor like apricot. The aftertaste is honey and jasmine. It has a long aftertaste. The quality of the beans was amazing!"
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%, further drying was carried out in a control room (temperature 22-24°C, humidity approximately 60%) from May 9th until the moisture content reached 11%.
Furtungo Geisha Natural goes through this careful process.
"When you first put it in your mouth, you get a delicate lemon-like acidity. Then you get a sweet fruity flavor like apricot. The aftertaste is honey and jasmine. It has a long aftertaste. The quality of the beans was amazing!"
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%, further drying was carried out in a control room (temperature 22-24°C, humidity approximately 60%) from May 9th until the moisture content reached 11%.
Furtungo Geisha Natural goes through this careful process.
We are preparing more opportunities to drink it in the future, so stay tuned!
