CryoBloom
Experimental Panama Geisha lots taken out of their origin and processed under a protocol of our own.
A Coffee Research & Processing project.
2026 was my first harvest with Geisha. I buy cherries at Finca Las Nubes, Jaramillo Arriba, and at Finca Artillería, Alto Jaramillo, and process them under the CryoBloom protocol. Most of those lots came in above 90 CVA points.
These are not our farms. The cherries are bought; the lot and the process are mine.
Each region taught me something different. Lowland robusta and high-altitude Geisha are not processed the same way, and having worked both extremes is what lets me walk into a farm and see where the problem is.
Gabriel Cruz, of Micho Roasters, roasts for the project. He is Graciano Cruz's son, and the one who put me in touch with him in Boquete.
That coffee I sell, I give sensory experiences with it, and I offer the methodology to farm and mill owners who want to apply it.
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Where it comes from, who works it, and what you can take home.
CatalogueCoffee — CryoBloom lots
Geisha from the 2026 harvest, processed under the CryoBloom protocol.
See in the catalogueCatalogueCryoBloom kit
The same coffee under three protocols, to taste side by side.
See in the catalogue