Producer: Stefan Muller
Farm: Cafe Don Benjie
Region: Boquete
Altitude: 4,593-5,249 feet | 1,400-1,600 masl
Varietal: Gesha
Process: "Dynamic Cherry" Natural
Roast: Light-Medium
Notes: Cherry, Cedar, Blueberry

Available whole bean in an 8oz or 4oz pouch. This coffee roasts and ships on Tuesdays only. Please scroll down for more details.

This coffee was processed via the "Dynamic Cherry" method at Creativa Coffee District's state-of-the-art processing facility near Boquete:

"In this process, we lay the coffee onto the patio in thin layers (5cm) for two days before beginning the fermentation process in plastic bags. The average temperature of our patio is 32° celsius, which reduces moisture levels to such an extent that water is not available to promote bacteriological reactions, but enough to aid enzymatic reactions within the structure of the bean. In doing so, we minimize the risk of fungal developments on the cherry in these first crucial few days. The embryo continues to transform the sugars in the endosperm into less complex sugars, and thus the coffee cherry remains 'alive' for much longer. This can extend the process considerably; the longest batch of the harvest this year was three weeks.

"During the drying process, the afternoon sun threatens to dry the cherry faster on one side than the other. To prevent this, we move the cherry every two hours. Then, before night falls, we pile the coffee into small cherry mountains and cover them to prevent any risk of rain. In the morning, we spread them out and start it all again. The cycle continues for an average of 15 days."

Here's a report from Jacob White, our green coffee buyer, who visited Hacienda Bajo Mono/Cafe Don Benjie in April 2023:

"Born in Colombia but having spent most of his childhood in Panama, Stefan was unfamiliar with the coffee industry in Panama until meeting his wife’s family in Boquete, where they owned a coffee farm of their own. Stefan fell in love with the region, and 12 years ago jumped at the opportunity to purchase a farm of his own, now known as Hacienda Bajo Mono.

"The farm had been abandoned by the previous owner, and required being renovated and replanted. On the farm were a diverse range of fruit trees, oaks, and shade trees from around the world, all of which Stefan has preserved. Multiple coffee varieties were already on the farm, with the standouts including Maragogype and a single Orange Bourbon tree. Both the Maragogype and Orange Bourbon are now established plots at Bajo Mono, as well as Yellow Catuai, Pacamara, SL28, Mokka, Geisha, and most recently Pink Bourbon.

"When walking the farm with Stefan, his love and affection for the land and coffee he works with is immediately obvious. 'Fantastic,' 'amazing,' and 'incredible' are words Stefan uses often as he points out the different varieties, pauses to adore the sprawling trees, and tastes coffee cherries. His excitement spills over to the processing and cupping of his coffees, which is all done on-site.

"Three years ago Stefan began experimenting with anaerobic fermentations, and after consulting a friend of his who owns a brewery, began experimenting with carbonic maceration as well. Through multiple experiments, Stefan has developed a preference for carbonic maceration naturals. On the cupping table they expressed florals and fresh fruit flavors, with a restrained note of wine in the aftertaste. His processing isn’t heavy-handed, though, and the flavors of each variety are present and expressive in the cup.

"At the end of our cupping and reflecting on all of the work that goes into coffee production, Stefan smiles and says, 'It’s a lot of fun.'"