Roast Date:

Tastes Like: Strawberry, Lime Sorbet, Peach Green Tea, Agave

Origin: Boquete, Panama

Variety: Gesha

Producer: David and Lia Pech

Elevation: 1500 masl

Process: "Noble" Yeast Inoculated Natural 

Processing Notes from Helm:

Noble is David Pech's anaerobic yeast fermentation, and the work behind it started in 2016 with an introduction to Lucia Solis, who left winemaking in Napa for fermentation research in coffee. David ran spontaneous ferments first and found the results inconsistent, so he moved to selected commercial yeast cultures, which repeat. Every Noble lot begins with fully ripe hand-picked cherries, floated, hand sorted, and washed before they go into sealed tanks, each batch inoculated with a specific activated culture. Fermentation runs three to four days and ends once the available sugars are spent and the target pH is reached. The cherries then dry on raised beds to 15 to 18% moisture, rest for two to three weeks so the moisture equalizes through the bean, and dry again to a stable 9.5 to 10%. The philosophy is restraint: sharpen what the variety already is rather than overwrite it.