This Geisha variety coffee is a micro-lot from the Dilgo parcel of Mima Estate in Boquete, Panama. Grown at 1800 meters altitude on volcanic soil under 60% shade, it undergoes a complex three-stage process: initial drying on African beds, anaerobic fermentation in GrainPro bags, and a final 35-day slow drying in a climate-controlled chamber. The resulting cup is clear and complex, featuring floral notes and intense tropical flavors including jasmine tea, mango, papaya, and guava.
