[Rested] Gesha - Washed "Flower Machine" - TNT Lab, Digna Nuñez

From Hydrangea Coffee

Tastes Like: Wisteria, Green Grape, White Peach Origin: Talamanca Farm, Piedra candela, Volcán, Panama Variety: Gesha Producer: Digna Nuñez / Adrian Santiago Elevation: 1,450-1,500 masl Process: Washed and Cold Room Dried (Fermented at 9°C in cherry for 4 days, then depulped and fermented with water and mucilage for 4 more days. Drying: 20 days in the Cold Room.) About the Farm and Producer Digna Nuñez and her husband, Glaystter Aguilar, established Talamanca Coffee Farm in the 1990s, continuing a family coffee-growing tradition. Glaystter’s parents, Isidro Aguilar and Aloisa Hartman, had begun developing the family farm in the 1960s. Digna and Glaystter built on that foundation by refining cultivation and post-harvest practices while strengthening environmental conservation on the farm. Their sons now contribute to the business, extending the family’s involvement into a fourth generation. The processing was handled by TNT Lab, a Panama-based processing project known for applying controlled fermentation and drying protocols to selected cherry from partner producers. In this lot, Digna Núñez’s Gesha is paired with TNT Lab’s “Flower Machine” process, placing the focus on a clean but highly aromatic expression of Panama Gesha. Variety Gesha, also spelled Geisha, is an Arabica variety strongly associated with Panama’s specialty coffee reputation. It is often valued for its potential for delicate florality, tea-like structure, refined acidity, and stone-fruit aromatics when grown and processed carefully at higher elevations. In this coffee, the variety provides a strong foundation for the wisteria, green grape, and white peach profile while the cold anaerobic washed process adds additional aromatic intensity and sweetness. Processing This lot is processed as an anaerobic washed coffee and dried in a cold room. The cherries are fermented at 9°C for 4 days, then depulped and fermented again with water and mucilage for another 4 days before drying for 20 days in the cold room. This style of low-temperature fermentation can emphasize aromatic precision and layered fruit while slowing down microbial activity compared with warmer fermentations. The washed stage helps preserve clarity and acidity, while the extended cold-room drying supports a more controlled, even finish in the cup.