Hachi Kabuki 歌舞伎

Origin: Chiriqui, Panama

Variety: Caturra

Elevation: 1800-2000 masl

Process: Symbiotic Process

Tasting Notes: Pear, Melon, Raspberry Candy

Symbiotic Fermentation is a coffee processing method where the fermentation byproducts (mosto) of one coffee variety are used to ferment another, creating a dynamic interaction between microbial communities, enzymatic activity, and flavor precursors. In this case, the mosto from a washed Gesha fermented with enzymes was introduced into this Caturra fermentation.