Skip to product information
Panama: Corpachi, Geisha, Anaerobic Red Honey
  • Panama: Corpachi, Geisha, Anaerobic Red Honey
  • Panama: Corpachi, Geisha, Anaerobic Red Honey
Panama: Corpachi, Geisha, Anaerobic Red Honey

Panama: Corpachi, Geisha, Anaerobic Red Honey

Candied Orange, Apricot Jam, Blueberry, Red Grape, Violet
Producer Edgar Gutiérrez
Farm Corpachi, Cordillera Arriba, Chiriqui, Panama
Method Anaerobic Red Honey
Varietal Geisha
R.Profile Best for Filter
$45.00
Next Roast: December 01, 2025
Enjoy free delivery on all orders over $69
Size
About Producer & Farm

About the Producer

Edgar Gutiérrez is a Panamanian coffee producer who transitioned from a third-generation livestock operation to focus on high-quality coffee cultivation and processing. In 2016, he established the Corpachi Coffee Company in the Cordillera Arriba region of Chiriquí Province, Panama. The farm is situated at approximately 1,450 meters above sea level, providing an ideal environment for cultivating specialty coffee.

Under Gutiérrez's stewardship, Corpachi Coffee Company has adopted innovative and sustainable practices, including reforesting hillsides to combat erosion and implementing artisanal processing methods. These efforts have led to the production of high-quality micro-batches of coffee, such as the Geisha Honey Anaerobic.

About the Farm

The Corpachi Coffee Company is a Panamanian coffee producer known for cultivating high-quality beans at their estate located at approximately 1,400 meters above sea level. They specialise in the Geisha variety, renowned for its exceptional flavour profile.
Processing Method

Anaerobic Red Honey

An innovative technique that combines elements of the traditional honey process with anaerobic fermentation. In this method, coffee cherries are partially depulped, leaving some mucilage (the sticky, sugary layer) on the beans during drying. The beans, still covered in mucilage, are then fermented in sealed, oxygen-free tanks to create controlled microbial activity. This combination results in coffees that showcase the natural sweetness of the honey process with the intense, complex flavors developed through anaerobic fermentation.
More Flavour Info

Overall Cupping Score*: 89

• Aroma: Red Grape, Blackberry, Violet
• Acidity: Medium - Red Grape, Cherry, Violet
• Body: Juicy & Round
• Sweetness: Medium High - Candied Orange, Apricot Jam, Jasmine
• Aftertaste: Medium Low - Red Wine

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

• Coffee to Water Ratio: 1:17
• Grind Size: Medium-coarse - 600 µm
• Water Temperature: 93°C
• Brew Time: 2 minutes 15 seconds
Roasting Profile

• Roast level: Light
• Total roast time: ~5 minutes 45 seconds
• End temperature: 197 °C
• Development time: 0:56 (~16% dev ratio)

Why it matters:
This light roast preserves the coffee’s vibrant fruit clarity and natural sweetness while showcasing the complexity developed through the Anaerobic Red Honey process. The short, carefully controlled development allows the high sugar content to caramelise e gently at the end, enhancing body, sweetness, and layered flavours ors without masking the varietal’s delicate floral and fruit notes. The result is a balanced, nuanced cup that highlights the coffee’s signature vibrancy and intricate character.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

For Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
Never Too Much Coffee