Jose "Pocho" Gallardo is a bit of a mastermind when it comes to farming and processing - his background in Engineering gives him the perfect tools and mindset to grown and process excellent coffee. Many of the lots from his farm, Finca Nuguo, have done very well in Best of Panama competitions, and Barista/Brewers competitions around the world! We had the pleasure of visiting him in 2023, and 2025, and were blown away by the quality of the coffees, and the way that he grew coffee at the altitudes of Jurutungo.
This particular lot comes from his family farm just next to his own farm of Nuguo. It's a Geisha, grown at high altitude, with a classic Anaerobic fermentation before drying in cherry - and the taste profile it delivers is exactly what you'd expect.
After ripe cherries are picked, they're taken down the valley to the location where they process their coffees - it's a lot warmer, and the fermentation process, and drying is more straight forward there. This lot was fermented in anaerobic conditions for 4 days, before being dried on african style beds for 30 days until a moisture around 11% was reached.
This coffee is a great example of what good growing and processing looks like from Panama - it has all you want in a Natural Panama Geisha - Bright and Elegant Red Fruit notes, hints of florals, and a complexity that's hard to find in other coffees. Don't miss this one, as it's a very small lot!
