Chevas - Reactor Mosto · Geisha

Tasting notes

In the roaster’s words

Geisha • Chevas Coffee Estate, El Salto, Boquete • ≈1,600 m.a.s.l. • Reactor Washed Mosto • Choclo Lot #0062 • 2025–2026 crop • Grade 91.5 José Luis Chevas produced this Geisha at Chevas Coffee Estate in El Salto, Boquete. Floral aromatics are a defining feature, with orange blossom and rose accompanying ripe strawberry and dark grape. The cup has a silky, syrupy texture, balanced by cranberry acidity and praline sweetness. After depulping, the coffee fermented in a reactor for 10 days at 8°C with concentrated mucilage extract and mosto, a liquid from a fermented natural process. Drying took place in two stages: eight days in a cold room, followed by a further 10 days in a dark, controlled environment. This extended, low-temperature process was designed to preserve delicate aromatics while developing complexity and structure. Wild strawberry and dark grape carry through the cup, with a wine-like fruit character and sweetness reminiscent of maple syrup. Delicate florals remain clear alongside the fuller texture, leading into a cacao nib finish.

Notes

Choclo Lot #0062; 2025–2026 crop; fermented in a reactor for 10 days at 8°C with concentrated mucilage extract and mosto, then dried eight days in a cold room and 10 days in a dark controlled environment.