Guarumo Lot 1

Natural process, which at Guarumo means patience rather than intervention. The whole cherry is dried intact, so the fruit sugars are given time to settle into the seed instead of being washed away. At this altitude that drying is slow and cool, laid out under shade, turned by hand, protected from the afternoon damp the locals call bajareque. No shortcuts, no additives, nothing introduced to the ferment. Just fruit, air, and the weeks it takes. The result is a natural that reads clean, fruit-forward, never heavy. AF-2 is what happens when a Panamanian farm plants Ethiopian seed at altitude and refuses to rush it. Guarumo sits at 1,750 metres in Renacimiento, hard against the Costa Rican border, far enough from the well-trodden Boquete slopes to be its own conversation. This is the second lot we've taken from that hillside. The same trees, a season on.

AF-2 is one of the lesser-known cultivars the Hartmann family brought over from Ethiopia and gave a second home to at Guarumo, grown alongside their Geisha, but with a character entirely its own. It carries the floral lift you'd expect from that lineage without tipping into the perfume-heavy register Geisha is known for. On this farm, the high nights and constant mountain mist make the trees work: small cherries, slow to ripen, dense with sugar by the time they're picked. What reaches the cup is delicacy that still has weight behind it.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium-Course (700-900 microns)

COFFEE AGE: 14-22 days, ideally

COFFEE DOSE: 16 grams

WATER WEIGHT: 240 mL

WATER TEMPERATURE: 88°C-90°C

TARGET BREW TIME: 02:00 - 02:30