Genaro Concepción, a spry 73-year-old coffee farmer, has poured over four decades of love into cultivating beans in Boquete, especially in Alto Quiel, Panama. Nestled at 1600 meters above sea level, his farm spans 3.2 hectares, with 3 of them fully devoted to coffee. With 1,500 Caturra variety trees averaging 9 years old, Genaro's passion for coffee runs deep, a gift from his family roots. Growing up among the coffee groves, these trees stir fond childhood memories for him. While he hasn't entered any quality contests, his main goal has always been to keep the bean quality top-notch. He fertilizes twice a year and leans on natural methods, steering clear of herbicides. it's been his lifeline and a cherished family legacy that's enriched his life in countless ways. CHILLED CHERRY ANAEROBIC The cherry is placed in airtight steel tanks that are lined with jackets that enable the flow of cool water, cooling the cherries without touching them. The cool temperatures of the fermentation process allow microorganisms to blossom in a controlled, consistent environment. The consistency ensures the pH level lowers slowly and the juicy, fresh fruit profile is preserved long into the ferment. The controlled fermentation can last up to weeks at a time, to maintain a consistent average temperature of 15º celsius throughout the entire process.