CHICO GALLO NATURAL – HARTMANN FAMILY OJO DE AGUA Variety: Chico Gallo Region: Santa Clara, Chiriquí, Panama Farm: Ojo de Agua, Hartmann Family Altitude: 1,250–2,000 masl Processing: Natural (Dry Process) Picking: Cherries are selectively handpicked at full ripeness to ensure optimal sugar development and aromatic potential. Careful harvesting is essential, as the dry process relies entirely on the quality and uniformity of intact fruit. Sorting: Immediately after picking, cherries undergo flotation and visual inspection to remove underripe or defective fruit. Additional hand sorting is performed during the early drying stages to ensure consistency and prevent fermentation defects. Fermentation: Fermentation occurs naturally inside the intact cherry during the drying process. No water is used at any stage, allowing sugars from the pulp and mucilage to migrate gradually into the bean. This slow, internal fermentation enhances sweetness, fruit depth, and aromatic complexity while maintaining clarity and balance. Drying: Cherries are placed directly onto African raised beds and dried under the sun for approximately 12–17 days, depending on weather conditions. Drying continues until around 14% moisture, after which the coffee is finished slowly in mechanical dryers to 11–11.5%. Low heat and high airflow are used to ensure even drying to the core, with rest periods applied when necessary. Flavours: Grapefruit-like acidity, Blueberry, Stone fruit, Cherry, Orange blossom, Jasmine, Tart sweetness, Intensely creamy body, Long, clean, lightly floral finish
