This Gesha from Finca Lérida (Alto Quiel, Panama) was grown at 1700m and processed as a Black Honey: cherries underwent 48 hours anaerobic fermentation, were depulped, then slow-dried in a cold room for a month. Light roasted, it yields a vibrant, fruit-forward cup with prune, cherry, lavender, and green grape notes.
Founded in 2008 by Korean immigrants who opened their first shop on the brink of the financial crisis, Bean & Bean Coffee has evolved into a mother-daughter Q Grader duo operation led by Rachel and Jiyoon Han. Since opening the first shop on Rector & Broadway in 2008, they've grown Bean & Bean to four locations, now with a roastery in Queens, New York. Since they opened doors in New York City in 2008, Bean & Bean has been working to bridge the gender gap in coffee throughout the value chain. Currently more than half of all of our coffee is from farms that are owned and led by female producers.
