Panama - Moreno Farms / Eddy Gallo Lot EG-101 / Natural

Some coffees have a story that extends well beyond the farm where they're grown, and Lot EG-101 is one of them.

This beautiful Natural Eddy Gallo comes from Sandi Coffee Estate in Panama, produced by Edilberto Moreno of Moreno Coffee Farm. What makes this particular coffee especially interesting is its connection to the renowned Hartmann family and the origins of a relatively uncommon Panamanian coffee variety known as Chicho Gallo.

The story begins with Amaro Gayo, an Ethiopian coffee variety introduced to Panama by the renowned Hartmann family. With the original name protected, the family chose to rename their cultivation Chicho Gallo, in honour of Ratibor "Chicho" Hartmann, the family's patriarch and an important figure in Panamanian specialty coffee.

Years later, through a family connection with the Hartmanns, Edilberto Moreno was gifted seeds of Chicho Gallo, which he planted at his own Sandi Coffee Estate. Continuing the tradition of giving the variety a personal identity, Edilberto named his cultivation Eddy Gallo.

It's a wonderful example of how coffee varieties travel between origins, farms and generations, carrying with them stories and relationships that become part of their identity.

Earlier this year, we had the pleasure of welcoming Edilberto to the Brew Methods Atelier, where we spent an evening tasting his coffees and learning firsthand about his work. We're incredibly proud to be among the first to introduce Moreno Coffee Farm to Australia, an emerging Panamanian producer quickly gaining recognition for its exceptional coffees and thoughtful approach to processing.

Lot EG-101 is grown at Sandi Coffee Estate, situated in Jurutungo, Renacimiento, in Panama's Chiriquí province, at elevations between 1,500 and 1,700 metres above sea level. The estate experiences a cool, humid microclimate, with temperatures ranging between 12°C and 22°C, providing favourable conditions for the development of delicate and highly aromatic coffees.

For this particular lot, Edilberto employs a carefully managed natural process, with particular attention given to the drying environment and the gradual development of sweetness.

Following selective hand-harvesting, the ripe coffee cherries are transported to the processing facility, where they undergo an initial disinfection stage before being transferred to a greenhouse and raised drying beds.

Here, the whole cherries spend approximately 35 days drying, with an average temperature of 21°C and relative humidity ranging between 40% and 75%.

Throughout this extended drying period, the coffee remains inside the cherry as moisture is gradually removed. The carefully managed environment allows for a slow and consistent drying process, with the intention of developing sweetness and aromatic complexity while preserving the delicate characteristics of the variety.

Following drying, the coffee undergoes a further 35 days of stabilisation before being prepared for export.

The result is a beautifully delicate and aromatic coffee, with expressive jasmine and orange blossom florals, complemented by the fresh citrus character of lemongrass. Its natural processing contributes sweetness and depth while maintaining a remarkable sense of clarity, allowing the distinctive floral qualities of Eddy Gallo to remain at the forefront.

A wonderful expression of a variety with an extraordinary journey, connecting its Ethiopian origins with the heritage of two Panamanian coffee-growing families, and another exceptional coffee we're delighted to share from Moreno Coffee Farm.

Flavour profile: Jasmine, lemongrass, honey.

Net weight: 100g.

[Note] This coffee is roasted to order as a filter only. Please allow 1 – 2 days for dispatch.