Enrique Pretel is a 77-year-old coffee producer in Boquete, Panama. His farm is 6 hectares, and he's producing some of the most phenomenal coffees we've encountered. This coffee is a Gesha varietal that undergoes a process Enrique calls "splash." It's a washed process, but after de-pulping, the coffee undergoes a short 1-2 day aerobic fermentation, where a blend of lactic acid bacteria is added to enhance the coffee's complexity even further.
Enrique's diligent work experimenting with the intricacies of processing has yielded a remarkably clean and floral cup of coffee. Notes of lavender, peach, and honeysuckle combine like a symphony in the cup and crescendo to a gentle finish that disappears just before you ask it to leave. Mr. Pretel has produced a fantastic representation of a Gesha from Panama, and we're thrilled to have the opportunity to roast this exceptional coffee.
