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Punchdrunk explores the frontier of modern coffee fermentation through three Geshas from Panama’s most influential producers. Featuring two coffees from Jamison Savage and one from Hacienda La Esmeralda, this set showcases advanced yeast-driven, anaerobic, and hybrid processes. Bold yet precise, each coffee embodies the spirit of fermentation, proving that controlled chaos can yield extraordinary clarity, intensity, and beauty.
Each coffee reflects a key stage in fermentation innovation:
• Interstellar Gesha - driven by early-stage microbial control through yeast inoculation
• Mario Banc Gesha - Extended anaerobic natural with long cold-room drying.
• Horizon Gesha - Hybrid yeast-fermented washed with structured processing.
Content: 3 x 100g coffee
$115.00
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This set features three fermentation processed Geshas from Panama:
Interstellar Gesha | Yeast-Inoculated Anaerobic | Inca Eden/Finca Deborah
From Jamison Savage’s newest farm Iris Estate, Interstellar is a yeast-inoculated natural fermented over 100 hours, then dried in cherry on raised beds, pushing extended fermentation depth with careful control.
Tasting notes: Strawberry, Lime, Melon
Mario Banc Gesha | Natural Cold Dried | Hacienda La Esmeralda
Hacienda La Esmeralda’s Mario BANC follows a stepwise method: partial bed drying, cold anaerobic fermentation, then a 45-day natural cold-room finish, slowing fermentation for clarity and precision.
Tasting notes: Cherry, Mango Smoothie, Red Wine
Horizon Gesha | Carbonic Maceration | Finca Deborah
Horizon from Finca Deborah undergoes yeast-inoculated anaerobic fermentation in whole cherry before being pulped and finished as a washed coffee, a hybrid method uniting fermentative depth with structured clarity.
Tasting notes: Starfruit, White Cherry, Lulo
Fermentation has become coffee’s most dynamic frontier. In Punchdrunk, producers extend yeast-inoculated fermentation beyond 100 hours, manipulate oxygen through anaerobic environments, and slow natural drying in refrigerated rooms for weeks. These techniques allow sugars, acids, and aromatics to develop with greater depth and control. By managing time, temperature, pressure, and microbial activity, fermentation shifts from a passive step to an active design choice. The result is not unpredictability, but disciplined intensity, where structure and bold expression emerge from carefully guided variables.
