Panama — José "Pocho" Gallardo Gesha

Tastes Like — 🌹 Sparkling Rosé • 🍑 Stone Fruit • 🌸 Floral

DETAILS

• Producer: José "Pocho" Gallardo
• Farm: Finca Jurutungo
• Region: Jurutungo, Chiriquí, Panama
• Varietal: Gesha
• Process: Honey (Lot 753JHF)
• Altitude: 1800–1950 masl
• Size: 114g

INTRO — Honey Processed Gesha from Chiriquí's Heights

José "Pocho" Gallardo's Finca Jurutungo sits at some of Chiriquí's highest elevations—between 1,800 and 1,950 metres above sea level—where cool temperatures and slow cherry maturation create ideal conditions for cultivating exceptional Gesha. This honey processed lot (designated 753JHF) represents the sweet spot between washed and natural processing: retaining Gesha's characteristic clarity and florals whilst adding the body and sweetness that mucilage retention provides.

The result is sparkling rosé elegance, stone fruit richness, and pronounced florals—a cup that captures honey processing at its finest. This isn't heavy or overly sweet; it's refined and balanced, with the added complexity enhancing rather than obscuring Gesha's inherent qualities.

THE PRODUCER — José "Pocho" Gallardo & Finca Jurutungo

José "Pocho" Gallardo manages Finca Jurutungo in the Chiriquí highlands, where elevations ranging from 1,800 to 1,950 metres provide some of Panama's most favourable conditions for cultivating exceptional Gesha. At these heights, the diurnal temperature variation is significant—warm days for photosynthesis, cool nights that slow cherry maturation and concentrate sugars.

Chiriquí province has long been recognized as Panama's premier coffee-growing region, home to the farms that first brought Gesha to international prominence. Whilst the Boquete area receives most of the attention, the Jurutungo district offers equally impressive terroir—volcanic soil, ideal rainfall patterns, and those crucial high-altitude growing conditions.

"Pocho's" approach balances tradition with contemporary technique. Whilst he respects the fundamentals that have made Panamanian Gesha legendary—careful varietal selection, meticulous harvesting, attention to terroir—he's also willing to experiment with processing methods like honey processing that can add dimension to the cup. The specific lot designation "753JHF" indicates the level of traceability and quality control practiced at Jurutungo, with each lot processed and tracked separately.

THE PROCESS — Honey Processing for Balanced Complexity

Honey processing occupies the middle ground between washed and natural methods. After depulping, some mucilage (the sticky, sugar-rich layer surrounding the parchment) is intentionally left on during drying. This adds sweetness and body whilst maintaining more clarity than full natural processing:

• 🍒 Peak Ripeness Harvesting — Only fully ripe Gesha cherries selected from high-altitude plots
• ⚙️ Controlled Depulping — Skin and some pulp removed, mucilage layer retained
• 🍯 Mucilage Retention — Strategic amount of sticky mucilage left on parchment
• ☀️ Careful Drying — Extended drying with regular turning to prevent over-fermentation
• 🔄 Constant Monitoring — Close attention throughout drying to ensure even moisture removal

The amount of mucilage retained determines the "colour" of honey processing—white, yellow, red, or black honey, with more mucilage creating darker colours and more fruit-forward profiles. Whilst the specific style isn't indicated in this lot designation, the cup profile suggests a balanced approach—enough mucilage to add body and stone fruit sweetness, but not so much that it overwhelms Gesha's delicate florals.

The extended drying period is crucial. The sugars in the retained mucilage make the parchment sticky and prone to over-fermentation if not monitored carefully. Regular turning ensures even drying and prevents defects, whilst the high altitude's cooler temperatures help maintain control throughout the process.

THE CUP — Effervescent Elegance with Stone Fruit Depth

This honey processed Gesha delivers exactly what you'd hope for from the method: the elegance and florals of washed Gesha, enhanced with the body and fruit sweetness that mucilage retention provides. There's an effervescence to the cup—a sparkling, lively quality that makes the "sparkling rosé" descriptor particularly apt.

Flavour Notes

• 🌹 Sparkling Rosé — effervescent, wine-like character with delicate pink fruit and floral notes
• 🍑 Stone Fruit — peach and apricot sweetness adding richness and depth
• 🌸 Floral — pronounced floral aromatics maintaining Gesha's signature character

The sparkling rosé character sets the tone—there's a champagne-like vivacity to the cup, with delicate fruit and floral notes that seem to dance on the palate. Stone fruit sweetness provides substance—peach and apricot flavours developed through the honey processing adding body without heaviness. Florals weave throughout, reminding you that beneath the processing innovation, this is still unmistakably Gesha.

The acidity is bright but refined, providing structure and keeping the cup lively despite the added sweetness from the mucilage. The body is medium-plus—more substantial than washed Gesha but lighter than natural processed coffees. The finish is clean and long, with those floral notes extending beautifully.

This lot (753JHF) demonstrates José "Pocho" Gallardo's understanding of how processing can enhance exceptional raw material. The honey method has amplified Gesha's natural qualities whilst adding layers of complexity that make this endlessly enjoyable to drink. This is Panamanian Gesha showcasing why the variety remains the gold standard in specialty coffee.