Black Moon - Leo · Chiroso
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Black Moon - Leo · Chiroso

Black Moon - Leo · Chiroso

Anaerobic Natural · Chiriqui, Panama

£120.00
£120.00
Sale Sold out
Lot data: Harvest 11 Mar 2025 • Moon phase: Waxing (Leo) • Wet mill: 11 Mar 2025 • 48h anaerobic fermentation (beer yeasts) • 6h oxidation • Drying: 14 Mar–08 May 2025 (55 days, dark-room) • Rest: 3 months (sealed)

This 92 graded Chiroso Lot 75 is a rare Panamanian expression of an Ethiopian landrace, built for depth with definition. A 48-hour anaerobic fermentation with beer yeasts is followed by a short oxidation window, 55 days of dark-room drying, and three months of sealed rest, giving the cup weight without blurring its detail.

Expect blackberry, cherry, and violet aromatics, with tangerine cutting through richer, maple-like sweetness. As it cools, the structure tightens and the finish becomes ultra clean, longer, and more defined. 
SELECT SIZE & ROAST

Flavour Profile

The shape of the cup, before the flavour notes.

These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.

Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.

Read the full Flavour Profile guide

Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.

Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.

Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.

How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.

How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.

The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.

Tasting Notes

Blackberry
Blackberry
Tangerine
Tangerine
Cherry
Cherry
Maple Syrup
Maple Syrup

Characteristics

  • Variety: Chiroso
  • Farm: Black Moon
  • Processing: Anaerobic, Natural
  • Altitude: 1700 - 1780 MSL
  • Farmer: Hunter Tedman
  • Region: Alto Quiel, Boquete, Chiriquí, Panama
  • Grade: 92

Recipe

View full details

Black Moon Farm.

A soil-first Alto Quiel farm making competition-level Chiroso and Green Tip Geisha—backed by rigorous documentation.

READ MORE

Product data

How we roast this coffee

Glass roasting process

Cup Profile

Blackberry, cherry and violet, with tangerine brightness, maple sweetness and a long, clean finish.

Roast Intent

Preserve dark fruit and floral detail while developing sweetness through a restrained finish.

Sensory Target

Rich yet defined, with lifted florals, clear citrus and a long, composed finish.

Colour

MediumLightUltra Light
Ground
86.3
Bean
70.1
Expand Full roast data

Target

Roast Time: 07:41
End Temperature (IBT): 174.1°C

Key Events

Turning Point: 00:58 @ 112.2°C
First Crack: 07:12 @ 170.2°C

Roast Phases

Drying: 03:07 (40.6%)
Yellowing: 04:05 (53.1%)
Development: 00:29 (6.3%)

Batch Size: 500 g

Temperature

Glass roasting process

Cup Profile

Blackberry, cherry and violet, with tangerine brightness, maple sweetness and a long, clean finish.

Roast Intent

Preserve dark fruit and floral detail while developing sweetness through a restrained finish.

Sensory Target

Rich yet defined, with lifted florals, clear citrus and a long, composed finish.

Colour

MediumLightUltra Light
Ground
86.3
Bean
70.1
Expand Full roast data

Target

Roast Time: 07:41
End Temperature (IBT): 174.1°C

Key Events

Turning Point: 00:58 @ 112.2°C
First Crack: 07:12 @ 170.2°C

Roast Phases

Drying: 03:07 (40.6%)
Yellowing: 04:05 (53.1%)
Development: 00:29 (6.3%)

Batch Size: 500 g

Temperature