Alto Quiel, Boquete, Panama
ABOUT
Hunter Tedman
Black Moon sits in Alto Quiel, above Boquete and right beside the famous Elida estate, where Hunter Tedman has turned a tired old vegetable plot into a regenerative coffee farm. He is a certified Q grader who rebuilds the soil rather than forcing it, grazing sheep for weed control and nutrient cycling, feeding the fungal and microbial life underfoot, and growing coffee under canopy in what he is shaping into a biodiverse food forest. His Chiroso took first place in the varietal class at Best of Panama 2024 with a score of 94.13.
Chiroso
Chiroso is a distinctive Colombian selection that first drew notice in Norte de Santander, where growers spotted an unusually elongated bean and a cup full of florals, bergamot, and bright citrus. Genetic work has since tied it to Ethiopian landrace material rather than the common commercial varieties, which helps explain its tea like delicacy and perfume. It is shy to yield and rewards meticulous picking and processing, so it has become a favourite for competition lots and careful fermentations.
Anaerobic natural
The anaerobic natural takes the oldest method, drying the whole cherry, and adds a sealed fermentation with the oxygen shut out. Before drying, the cherries rest in closed tanks where the lack of air pushes the fermentation down a different path and builds bold, distinctive fruit. The cherries then dry whole on raised beds like any natural. It is one of the styles that came out of the experimental wave of the 2010s, and done with care it gives a cup that is intense, sweet, and unmistakably its own.
Brewing recipes
Simple ways to brew with SOLO & SOLO SPIN
SOLO
This is the classic pour-over style.
You control the brew through your pouring technique, water temperature, and flow speed.
Each pour helps guide the extraction, from soaking the coffee evenly at the beginning to building sweetness in the middle and finishing clean at the end.
This method is best when you want a clean, balanced cup with direct control over the pour.
Best for a clean, balanced cup with direct control over the pour.
SOLO SPIN
This is a hybrid brewing style.
SOLO SPIN uses a valve to control when the coffee is soaking and when it is draining.
When the valve is closed, the coffee stays in contact with the water, like immersion brewing.When the valve is open, the water flows through the coffee, like percolation brewing.
This method gives you more control over contact time, sweetness, body, and clarity.It is best when you want a consistent, balanced cup with both the roundness of immersion and the clean finish of pour-over.
Best for a consistent, balanced cup — the roundness of immersion with the clean finish of pour-over.
SOLO
SOLO POUR OVER METHOD
A simple, clean, repeatable pour over. Coffee extracts in stages, so each pour has a job.
- First pourHelps water reach all the coffee evenly.
- Middle poursBuild sweetness, body, and balance.
- Final pourKeep it gentle to avoid bitterness, dryness, and heavy flavors.
The goal is not to push extraction harder. It is to keep the cup sweet, clean, and structured.
3 POUR EXTRACTION
Best for a clean, sweet, and balanced cup.
- 0:00Pour 80 g93°CWet all the grounds evenly. No dry spots.
- 0:40Pour 80 g93°CBuilds sweetness and balance.
- 1:20Pour 80 g85°CPour gently and let the brew finish naturally.
4 POUR EXTRACTION
Best when you want more body and structure.
- 0:00Pour 60 g93°CFully soak all the coffee.
- 0:30Pour 60 g93°CHelps build sweetness.
- 1:00Pour 60 g93°CDevelops body and structure.
- 1:30Pour 60 g85°CKeep this pour gentle and centered.
8G DOSE EXTRACTION
For rare, expensive, or limited coffees. A smaller cup, same idea.
- 0:00Pour 40 g93°C
- 0:40Pour 40 g93°C
- 1:20Pour 40 g85°C
- 0:00Pour 30 g93°C
- 0:30Pour 30 g93°C
- 1:00Pour 30 g93°C
- 1:30Pour 30 g85°C
SOLO SPIN
SOLO SPIN BREW METHOD
SOLO SPIN gives you more control, combining immersion and percolation in one brewer.
- Valve closedThe coffee is soaking. Immersion helps water reach the coffee evenly.
- Valve openThe coffee is draining. Percolation keeps the cup clean and clear.
The result is a sweet, balanced, and consistent brew.
TWO PHASE MOISTURE EXTRACTION
Jackie's competition recipe. Simple, consistent, and forgiving. Two identical phases — penetration, then development.
- 0:00Close valve · 100 ml94°CSoak so water reaches every particle.
- 1:00Open valveLet it fully drain.
- 1:20Close valveClose between 1:20–1:25, then start Phase 2.
- 0:00Close valve · 100 ml80°CSoak again. Builds sweetness, texture, and clarity.
- 1:00Open valveLet it fully drain.
- 1:20Close valveClose between 1:20–1:25. Done.
The most forgiving SOLO SPIN recipe — perfect for daily brewing.
PIP EXTRACTION
Percolation · Immersion · Percolation. A clean, sweet, expressive cup.
- 0:00Valve open · 50 ml80°CFirst percolation opens the coffee for aroma and clarity.
- 0:30Close valve · 100 ml94°CImmersion. Builds sweetness, body, and balance.
- 1:00Open valveLet it begin to drain.
- 1:30Add 50 ml80°CFinal percolation. Drain fully for a clean finish.