Hunter Tedman - Black Moon Farm - 3 Pack

These 3 lots were grown by Hunter Tedman at Black Moon Farm, Alto Quiel, Panama in ‘25.

Geisha lot 2 [washed] has flavours of orange blossom, raspberry, tangerine & a floral tea rose aroma.
Geisha lot 33 [honey] has flavours of peach, lavender, honey & plum.
Chiroso lot 75 [natural] has flavours of blackberry, cherry, maple syrup & a floral aroma of violet.

Roasted in H-Town 04 JUN 2026

Product variants

$135.00

Sale Sold out

About the farmer(s)

Hunter Tedman - Geisha lot 2 [washed] — Panama

Hunter is a fourth-generation coffee farmer, has been a two-time president of the Specialty Coffee Association of Panama, won the varietals section of the ‘24 Best of Panama coffee competition with his natural Chiroso, placed 2nd in ‘25 & also manages Hacienda Barbara.
Hunter first planted coffee at Black Moon Farm in 2018, on what was previously a vegetable farm. Hunter is restoring soil fertility & microbial life through regenerative agriculture. He has planted 4000 odd shade trees, is a composting king & uses sheep as weed control.

Geisha lot 2 is a washed process coffee, it was de-pulped within 5 hours of harvest, fermented using selected yeast, washed & darkroom dried for 45 days.

region Alto Quiel
farm/farmer Black Moon Farm
altitude 1700 - 1780 meters
crop 2025
cultivar Geisha
process Washed

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Hunter Tedman - Geisha lot 33 [honey] — Panama

Geisha lot 33 is a honey processed coffee, it is de-pulped within 5 hours of harvest, fermented using selected yeast & darkroom dried for 45 days.

region Alto Quiel
farm/farmer Black Moon Farm
altitude 1700 - 1780 meters
crop 2025
cultivar Geisha
process Honey

Geisha - In 1931, a British ambassador picked a selection of coffee berries in Southwest Ethiopia near a village called Gesha. In 1932 seeds from these plants were sent to Kenya. In 1936 seedlings were sent to Uganda & Tanzania. In the mid 50's seeds were sent from Tanzania to Costa Rica, where trials began. In 1963 Don Pachi Serracin brought some Geisha seeds to Panama, but attempts to grow Geisha were axed due to poor flavour, [most likely caused by the plants growing at too low an altitude]. Geisha, was then forgotten about until 2002 when Daniel Peterson from Hacienda Esmeralda decided to cup coffee from different parts of his farm & came across this extraordinary coffee we know as Geisha.

Hunter Tedman - Chiroso lot 75 [natural] — Panama

Chiroso lot 75 is a natural processed coffee. After harvesting it was anaerobically fermented for 48 hours, followed by a 12-hour oxidation & then dark room dried for 60 days.

region Alto Quiel
farm/farmer Black Moon Farm
altitude 1700 - 1780 meters
crop 2025
cultivar Chiroso
process Natural

Chiroso was discovered on a farm in Betulia, Colombia. Farmers noticed this coffee’s long cherries and nicknamed it ‘Chiroso’, a local slang meaning stretched-out. Initially it was thought to be a mutation of Caturra, but after winning the 2014 Colombian Cup Of Excellence competition DNA testing revealed it to be an Ethiopian Landrace cultivar.

Brew guide

When to brew? We don’t roast so lightly that you need to wait weeks before brewing. As long as you let the coffee rest for 3 days you’ll be fine. Between 1-3 weeks is a pretty good window.

How to brew? Use your favourite method, it’s better to perfect one method than constantly looking for the next best brewer.

We’re all for simple…

Aeropress is pretty easy, just use your favourite recipe.

Or a bloom & 2 pour V60/Kalita brew, e.g: use 15g coffee for 240ml water, bloom with 40ml water for 30-45 seconds then 2 pours of 100ml aiming for 2:30-3:00 total brew time.

We use water at 96 degrees & a wee bit of agitation from the pour, but not from too much.

Things that’ll help…

Have a quick look at the beans & remove any that are too light/dark, broken & any that are way bigger or smaller than the rest.

Use a good grinder.

After grinding gently blow the chaff off the top.

& of course, use filtered water.

For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to espresso@rocketcoffee.co.nz