Finca Momoto 'Beautiful lot'

Finca Momoto 'Beautiful lot'

  • Tasting Notes Orange blossom, peach and strawberry starburst
  • Location Santa Clara, Chiriqui, Panama
  • Elevation 1500 M
  • Details Natural
  • metafields
    Region Santa Clara, Chiriqui, Panama
  • metafields
    Varietal Geisha
  • metafields
    Elevation 1500 masl
  • metafields
    Process Natural
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    Importer DIRECT

Taste Notes

Super clean and floral. Orange blossom, peach and strawberry starburst.


Finca Momoto is owned and run by Luis Miranda and Aliss Hartmann. Yes, you read correctly, Hartmann.  That name alone demonstrates the pedigree of the coffee farmers we're talking about and therefore the quality of the coffee to expect.

The farm takes its name from the blue crowned bird found in the region of their small 8 hectare farm near the town of Santa Clara in the Renacimiento district, Chiriqui province. One of the most well known specialty producing regions in Panama offering the perfect climate for cultivating Geisha. In the short time that Momoto has been producing coffee they have gained a great reputation and have had their coffee represented by some of the worlds best roasting companies including Proud Mary in Melbourne, Doubleshot in Prague, 20grams in Singapore, MAME in Zurich and now Crankhouse in Exeter 😃.

I asked Luis how he came to name this particular Natural Geisha lot 'Beautiful' and his response was "in the context of coffee it means to give pleasure to the senses."

All of the coffee produced on Momoto are microlots and this Geisha lot was harvested on February 12th. The drying process started on the raised beds for eight days then it followed six days inside their dark drying dehumidifier room and then completed five weeks of rest on Beyota (natural form). Once we had placed the order with Luis, our 30Kg was milled and vacuum packed on the 30th of March. It arrived 5 days later via Fedex Air, and has been resting in the roastery since then (fresh green can be a little too fresh).

At Momoto they apply strict quality control over the processing start to finish, doing an initial selection by removing the partial ripe cherries manually from the dying beds. The coffee is rested the coffee in beyotas (dried coffee cherries) inside heavy black plastic bags to prevent mould and humidity. After hulling the coffee, it is classified it by size and weight and finally given it a hand sorting.

The drying process in a dark room using dehumidifiers is new to Luis and Aliss and suggested by Ratibor Hartmann. Ratibor claims that with the dehumidifier the water in the seed migrates more evenly from the seed and if we performed in darkness then it avoids any UV damage with the result of this new drying modality to improve the integrity of the seed leading to a better cup. Luis also mentioned that Ratibor Natural Geisha was the Best of Panama winner from last year finished using this drying process with a dehumidifier. 

Finally Luis mentioned that their Natural processed coffees taste clean meaning there are no fermenting notes such as heavy coffee pulp or alcohol but with a lot of fruits and which would match a good fruity and floral washed Geisha coffee. They accomplish such a profile by speeding the fermentation stage and laying a thin layer of coffee cherries on the raised beds.


We went to town with this coffee and it is the most expensive green coffee we’ve ever bought and correspondingly the most expensive roasted coffee we've offered. There’s a reason things of quality have a high price tag. Super sweet and clean. Peach, strawberry and orange blossom. Yes, this is something special.


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