Ask a question

Arrived January 29th, 2024 to Calgary Warehouse.

Forward has purchased 5kg of Natural Anaerobic Pacamara.

From the producer Hunter Tedman:

This lot is made up of the harvest of the months of December and January, its fermentation was carried without yeast in an anaerobic system for 96 hours with CO2 and 24 hours in aerobic system. After the fermentation time then it entered a dark drying room for 30 days.

We are a regenerative agriculture farm located in the mountains of Alto Quiel, Boquete. Our main product is luxury quality coffee varieties like Geisha, Chiroso, and Pink Bourbon among others.

A black moon is a new moon, which is when the moon is perfectly aligned between the sun and the earth covering it entirely; this is a very rare phenomenon and only happens a few times in a lifespan. New moons are the symbol of a new beginning.

Our project is being developed on an old conventional vegetable farm with degraded and eroded soils. With our method of producing, we are going to restore the fertility and the microbial life of our soils.

The main goal of the farm is to fix as much carbon as possible, removing it from the atmosphere and returning it to the soil where it belongs by increasing the organic matter and the life of the soil. This method of farming is not only beneficial for the environment, but also profitable because it uses minimum quantities or no external supplies and diversifies the farm income by having several crops growing together. Everything is cyclical and everything is recycled. This year was our second coffee harvest and we are very excited with the extraordinary quality of our Geishas. 

Variety: Pacamara
Price Forward paid per kilogram: USD 45.00 FOB
Process: Natural Anaerobic
Total purchased: 5kg
Harvest date: December-January 2023
Fermentation: 96 anaerobically with CO2 and 24 hours fermentation in aerobic system
Drying time: 30 days in dark drying room
Drying temperature: 
Altitude: 1750 masl
Region: Boquete, Chiriquí, Panama


All cupping results are derived from blind cupping sessions and adhere to SCA cupping standards.

Our sensory team comprises calibrated, certified Q graders and/or individuals who have excelled in competitions.