MAME - Adaura Geisha Natural DF Omni

Adaura is the coffee brand of Finca Lorayne, a family farm in El Salto, Boquete, Panama, at 1,600 to 1,720 metres. Marcus's great-grandfather started the farm around 1950. He picked El Salto because it gets more sun and drier weather. Marcus worked as a seaman for years before coming home to coffee. He taught himself processing and cupping, and he's the first in his family to take the farm into specialty coffee. The name Adaura combines his grandparents' names, Adalberto and Aura, and his grandmother Aura still owns the farm. Although the brand is young, it won 1st place for washed Geisha at Best of Panama 2024. Marcus dries his natural coffees in a sealed room, where dehumidifiers control the air. For the first few days, fans blow straight onto the cherries to dry them fast and keep the flavour clean. After that the coffee dries slowly, for about 20 days in total. Some roasters call this "dark room drying." Marcus prefers "hermetic dry room," because the drying comes from the dehumidifiers, not from darkness. A few years ago he moved away from heavy fermentation to focus on clean cups, because a clean cup is what he wants to drink every day.We work with Marcus because of his honesty and the care he puts into his coffee. He talks openly about how hard it is to grow good coffee. On his new plots, young Geisha trees struggle without shade and water has to be carried uphill. He's also careful about how his coffee is described, so what we tell you comes straight from him. Marcus is building Adaura as a name that stands for quality on every farm he grows on, not just one. MAME brew guide: 10g dose, 1:15, medium-fine, 93°C — steep the first pour of 50g for 30 seconds, then centre pour 100g after.