This special batch is produced through a unique, long-term fermentation process from a small family-run farm in the Santa Clara region of Panama.
On a farm that has been passed down through three generations, Felix and his son carry out strictly controlled fermentation, which lasts from several days to over a week, exceeding the usual 12-24 hours.
We are delivering Geisha seeds harvested on January 2, 2025 from lot #1555, located at an altitude of 1,500m.
Extended fermentation results in complex and seductive aromas of red wine, violets, berries, black grapes and plums, as well as structured acidity and elegance.
We offer the ultimate cup of coffee that combines tradition and innovation, grown in a rich natural environment surrounded by virgin forests.