This week, we have an extremely limited quantity release of some very hype coffees. After meeting Abner Cabellero at WOC in San Diego this year and hearing about his indoor drying room setup, I knew we had to work with them. These 2 nanolots were dried in a tightly controlled humidity environment, literally inside of Abner's bedroom that was converted to a coffee storage facility for their top-lots.

Panama Eyla Gesha Washed and Honey:
The Cabellero Family takes a great deal of pride in their efforts towards quality, sustainability, and the careful selection of cultivation to best represent their work. With trees just barely reaching maturity, this is one of their first exports and we are excited to see them grow and improve with time.
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Washed: Harvested on the 22nd of January in 2026 at 1,500masl, with nearly perfect sorting, this coffee was depulped immediately before undergoing a 48 hours underwater cold fermentation. The cherry was then taken to a humidity controlled room in their home to dry to exactly 10.5% moisture content, taking a total of 20 days. In the cup, we find an extremely bright and clean acidity with well structured notes of Chrysanthemum, peach, and jasmine. A sparkling clear freshly harvested green tea note takes over in the centerline, eventually giving way to peach tea and lemon-lime soda, with a lingering sweetness of rock candy and bergamot.
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Honey: Harvested on the 12th of December in 2025 at 1,500masl, the coffee was rested for 24 hours after picking, then depulped with a bit of mucilage remaining. The coffee was then left to dry in humidity controlled conditions for 24 days. In the cup, there is an intensely fruited character right up front with notes of Apricot syrup and fig jam. A bright lemon acidity enters the showing here for a touch of freshness, followed by notes of pine needles and spruce tips in the finish.