HYUNAH x KIMOI
EL BURRO
GESHA WASHED LOT 17
PANAMA
WHITE JASMINE
DONUT PEACH
TANGERINE
CANDIED LEMON
ORIGIN: CHIRIQUI, PANAMA
FARM: EL BURRO ESTATE
PRODUCER: LAMASTUS FAMILY
ALTITUDE: 1700 - 1800 MASL
VARIETY: GESHA
PROCESS: WASHED
ROASTED ON LORING S7 AT MOONWAKE
SAN JOSE, CALIFORNIA
ROAST DATE: DECEMBER 28, 2025
It gives us great pleasure to announce our long anticipated collaboration with Harry of KIMOI, a longtime supporter and advocate of HYUNAH Coffee Club.
Harry is deeply embedded in shaping the fourth wave of coffee. He serves as Vice President of the Bay Area Coffee Club, a Bay Area based coffee group and 501(c)(3) nonprofit, is a green buyer for Moonwake, and works closely across the industry as a trusted consultant.
Known for his breadth of knowledge and generosity in sharing it, Harry moves comfortably between sourcing, education, and community, always guided by curiosity and openness.
The coffee we’re using for this collaboration came to Harry in quite a serendipitous way. He received it in a totally unplanned moment, which, funnily enough, felt entirely on brand for KIMOI. He knew it was the right coffee for this collaboration.
This coffee comes from El Burro Estate in Panama, a farm shaped by demanding conditions and deliberate pacing. The environment encourages slow maturation, resulting in coffees that lean toward structure, balance, and layered sweetness rather than immediate intensity.
Cherries were picked at full ripeness and processed with restraint. After pulping and washing, fermentation was carefully managed at the Elida mill to support clarity while maintaining depth. Drying followed slowly on raised beds and in the Dark Room, allowing the coffee to settle and integrate without rushing development.
In the cup, the profile opens with soft jasmine florals and bright candied lemon sweetness. As it cools, a ripe donut peach character comes forward, bringing a gentle, rounded stone fruit sweetness. A subtle candied quality carries through the cup, with hints of bergamot and tangerine adding lift without becoming overpowering.
We recommend resting this coffee for at least 4 to 6 weeks.
