A Panama Gesha from Paso Ancho, Tierras Altas produced by Edwin Santamaria and processed as a Koji Natural. Grown at 1,850 masl, this light-roast Gesha offers jasmine florals, bright grapefruit acidity, and a silky blackberry (and blueberry/blood orange) sweetness with a long, floral finish. The Koji Natural process emphasizes controlled fermentation and careful drying to amplify aromatic clarity and fruit complexity.
Travas Clifton founded Modcup in 2013 and has built its reputation on experimental processing. Features include anaerobic fermentation, thermal shock washing, and co-fermentation with ingredients like dehydrated fruits or hops. These techniques produce intensely fruity, floral coffees that sit firmly on the adventurous end of specialty.
