ARAUZ CS21 - GESHA, NATURAL - PANAMA

NOUMENON
NEW YORK, NEW YORK

ARAUZ CS21 - GESHA, NATURAL

RASPBERRY
LONGAN
RED BEAN PASTE

ORIGIN: PANAMA
REGION: VOLCÁN
FARM: ARAUZ ESTATE, COTITO FARM
PRODUCER: RICHARD ARAUZ
VARIETY: GESHA
PROCESS: CS21, DRD NATURAL (DARK ROOM DRYING)

ROAST DATE: AUGUST 28, 2026

FROM THE ROASTER

ARAUZ ESTATE, MANAGED BY RICHARD ARAUZ, PRESENTLY HAS FARMS IN THREE DIFFERENT REGIONS OF PANAMA: VOLCÁN, BOQUETE, AND CERRO PUNTA. EMPLOYING CONTROLLED FERMENTATION AND DRYING TECHNIQUES, LIKE COLD-ROOM FERMENTATION AND DARK-ROOM DRYING, THEIR GESHA IS EXCEPTIONALLY COMPLEX AND EXPRESSIVE, WITHOUT FORFEITING THE INTEGRITY OF THEIR SOIL AND GROWING CONDITIONS.

THIS IS THE FIRST SEASON THAT ARAUZ IS WORKING DIRECTLY WITH ROASTERS. THIS COFFEE WAS GROWN AT ARAUZ'S COTITO FARM IN VOLCÁN.

THE CHERRIES WERE METICULOUSLY HAND-SELECTED ONE BY ONE, CHOOSING ONLY THE RIPEST FRUIT FROM EACH HARVEST, WITH SPECIAL ATTENTION GIVEN TO ACHIEVING A HIGHLY UNIFORM LOT. FOLLOWING HARVEST, THE CHERRIES WERE PLACED IN A TEMPERATURE-CONTROLLED COLD ROOM AT 18°C FOR 5 DAYS, ALLOWING A SLOW PRE-DRYING STAGE THAT PRESERVED FRUIT INTEGRITY WHILE PROMOTING A GENTLE AND CONTROLLED FERMENTATION. THE COFFEE WAS THEN TRANSFERRED TO A DARK DRYING ROOM WITH CONTROLLED TEMPERATURE AND DEHUMIDIFIERS, WHERE IT REMAINED FOR 18 DAYS. ONCE THE DESIRED MOISTURE CONTENT WAS ACHIEVED, THE COFFEE WAS STORED IN A COLD ROOM FOR A RESTING PERIOD IN PARCHMENT, ALLOWING THE BEANS TO STABILIZE BEFORE MILLING.

IN THE CUP, I FIND A TROPICAL EXPLOSION THAT REMINDS ME OF FRUIT PUNCH, A DEEP SWEETNESS LIKE RED BEAN PASTE, AND SUBTLE RED-BERRY ACIDITY.