We are excited to present this delicate, aromatic Gesha from the esteemed Finca Nuguo, situated in Jurutungo, in Panama’s Renacimiento district. An enchanting region surrounded by diverse flora and fauna, the farm lies nestled between the largest natural rainforest reserve in Central América – La Amistad International Park – and the Costa Rican border.

Coffee has been produced by the Gallardo family at Finca Nuguo since the 1960s, though they traditionally only grew Typica, Caturra, and Catuai varieties at low elevations. In 2006, when José Gallardo began managing the farm, he saw the huge potential of the newly discovered Gesha variety which had been presented for the first time at the Best of Panama competition just 2 years earlier.

José would take a brave leap by growing Gesha exclusively at much higher elevations, separating cultivars into five growing areas, each with a unique microclimate. Over the next decade his vision and innovative approach transformed Finca Nuguo, into an award-winning farm and one of the largest coffee producers in Panama. They would go on to make their own appearances at the Best of Panama competition, taking the crown in 2015 and 2016, and placing consistently in the top five in following years. Their coffee has also featured in many barista championships over the years, appearing in winning routines consecutively from 2016-2017 in the USA, New Zealand, and the Philippines. The USA Champion of 2017, Kyle Ramage, went on to compete in the Worlds in Seoul, South Korea, where Colonna’s founder Maxwell was commentating. Maxwell spent time with both Kyle and José Gallardo at the event, experiencing Nuguo Gesha for the first time during rehearsals.

Today, Finca Nuguo continues to produce outstanding Gesha lots time and time again, presenting beautiful examples of what makes this variety so very special.

This specific lot underwent Honey processing, named after the mucilage left on the coffee during the initial drying stage (usually removed by washing). It is a sweet and sticky substance that covers the bean inside the cherry, with its texture and taste reminding Central-American producers of miel or honey.

Numerous stages of quality sorting begin with picking only the very ripest cherries at harvest, which are then floated in tanks to cause the unripe or overly matured cherries to rise to the surface and subsequently be removed. The remaining perfect cherries are then de-pulped using hand-powered equipment and left to dry in covered african beds for seven days. Finally, the crop is moved for a stage of drying in a sealed environment, allowing for a further two weeks of controlled temperature and humidity.

Floral, aromatic and complex, this coffee is everything we love about the stunning Gesha cup profile we find in Panama and a beautiful addition to our Limited Release Rare series.

Limited Release Capsules

Limited Release Capsules

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