Ponderosa - Gesha - Natural Fermented

$43.00 USD
$43.00 USD
  • Lychee
  • Mango
  • Red berries
  • Tropical fruits
  • White Chocolate

90+

auction grade

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Producer: Derek Unruh

Roaster: Francisco Serracin

Process: Natural Fermented

Altitude: 1,450 MASL

Profile: Omni-roast

Net weight: 4 ounces

All orders are roasted on our unified cycle at the end of the month. To secure an allocation for the current month's batch, order before the roast cycle cut off date.
CURRENT ROASTING WINDOW CUT OFF DATE: August 30, 2026
Origin
Process
Roast Profile
Grading

Gesha Natural Fermented

Gesha is one of the most celebrated varieties in specialty coffee, known for its rare combination of delicacy, complexity, and high cup potential. In Derek Unruh’s fermented lot from Ponderosa Coffee Estate, it delivers the kind of layered, expressive profile that makes Gesha so sought after. Floral, vibrant, fruit-driven, and deeply refined.

Origin

Ponderosa micro-lot at Cordillera, Chiriquí, on the slopes of the Barú Volcano.

Altitude

1,450 MASL.

Microclimate

Ponderosa benefits from sun, rain, altitude, and slightly shifting temperatures, along with seasonal trade winds and Pacific breezes. These conditions create a balanced growing environment for producing expressive and distinctive coffees.

Natural Fermented

This Gesha is one of Ponderosa’s natural oxidation microlots. After careful hand selection, the cherries undergo an oxidation period of approximately 48 hours in stainless steel tanks.

Selection

The cherries are hand selected before processing, helping ensure that only quality fruit enters the lot. This early selection is essential for clarity, consistency, and sweetness in the final cup.

Drying

After oxidation, the cherries are placed on African beds to dry. Then, drying is completed in a humidity-controlled dark room, allowing for a slower, more controlled process.

Process Intent

This process is designed to develop depth and complexity while preserving the elegance of the Gesha variety. The result is a coffee shaped by both careful processing and the unique climate of Cordillera.

Omni-roast

The roast profile is designed as an omni-roast, allowing the coffee to perform well across different brewing methods while preserving the character of the lot.

Roast level

Omni-roast.

Roast Intent

The goal is to highlight the Gesha’s natural delicacy and the complexity developed through the oxidation process, without overwhelming the coffee with excessive roast character.

Brew intent

From filtered to espresso.

90.00 points

The profile is expressive and layered, with a floral opening, bright citrus character, and a fruit-forward structure. As the cup develops, tropical fruit, red and dark fruit, and soft white chocolate notes create a complex and elegant drinking experience.

The Story

Producer

Derek Unruh

Derek Unruh has been deeply connected to coffee for most of his life. After moving to Panama with his family in 2023, he joined the Ponderosa Coffee Estate team, working alongside his father in roasting and developing a deeper focus on coffee processing. Today, Derek plays an active role in the farm’s production and post-harvest execution, bringing a precise, hands-on approach to each lot. From cherry selection to processing and drying, his work reflects Ponderosa’s commitment to quality, consistency, and continuous refinement.
Roaster

Francisco Serracin

Masterfully omni-roasted by the legendary Francisco Serracín from Don Pachi, at his laboratory in Bajo Boquete, Boquete.
Origin

Ponderosa Coffee Estate, Cordillera, Panama

Ponderosa Coffee Estate is located on the slopes of the Barú Volcano, between 1,300 and 1,700 meters above sea level. The farm faces the Pacific Ocean and is surrounded by mountains and native rainforest, which covers around 60% of the property. This combination of altitude, rainfall, sunlight, forest, and Pacific influence creates balanced growing conditions for producing exclusive, high-quality coffees from one of Chiriquí’s most promising coffee regions.
Process

Philosophy & Craft

At Ponderosa Coffee Estate, process begins with care, for the coffee, the land, and the people behind each harvest. The estate works closely with families from the indigenous community, many of whom have been part of the farm for more than 13 years. Their approach is rooted in communication, mutual respect, and careful execution.