"Upon grinding, this Geisha opens with refined florals of jasmine and rose. The cup is gently sweet and elegant, showing notes of peach and bergamot, with a soft raspberry-like acidity lingering in the finish."
Iris Estate operates with a philosophy centered on consistency, traceability, and long-term land stewardship. Rather than chasing novelty, the estate focuses on refining fundamentals—healthy trees, careful picking, and repeatable processing protocols. This disciplined approach allows each named lot, such as Elipse, to represent a clear snapshot of season, variety, and place. Sustainability practices and careful resource management underpin the estate’s commitment to preserving both environmental balance and long-term coffee quality.
Iris Estate is one of Panama’s quietly respected specialty coffee estates, known for precision farming and disciplined post-harvest practices. Managed with a strong focus on quality separation and lot identity, Iris Estate has steadily built a reputation among specialty buyers for clean, expressive Geisha coffees.
Iris Estate is located in the highlands of the Volcán region, close to the slopes of Volcán Barú, at elevations typically ranging between 1900 - 2000 metres above sea level. The area experiences cool nights, warm days, and consistent airflow, creating strong diurnal temperature variation.
Volcanic soils rich in minerals, combined with regular rainfall and misty mornings, slow cherry maturation and contribute to high seed density. These conditions support refined structural development in the cup and preserve aromatic compounds throughout processing.
This lot is 100% Geisha, a variety originally from Ethiopia and now iconic in Panama. Geisha is valued for its elongated bean shape, high aromatic potential, and ability to express terroir with exceptional transparency when grown at altitude. In Panama, Geisha has become synonymous with precision farming and top-tier specialty quality.
After harvesting, whole coffee cherries are sealed in closed fermentation tanks and flushed with nitrogen, displacing oxygen to create a controlled, anaerobic environment. This initial fermentation stage lasts approximately 50 hours and is carefully monitored, with both temperature and pH tracked throughout to ensure stability and to prevent the formation of unwanted aromatic compounds.
Once fermentation is complete, the cherries are fully washed, with both skin and pulp completely removed. The coffee is then transferred to the second tier of a three-level raised drying bed system designed by Jamison Savage. This configuration allows for slow, uniform drying under shade, protecting the coffee from direct sunlight and excessive heat. Environmental conditions—including temperature and relative humidity—are closely regulated and maintained within strict parameters for the duration of the drying phase.
After roughly 12 days, when the coffee reaches a target moisture content of approximately 11%, it is bagged and moved into a cool, temperature-stable storage environment for several weeks. This resting period enables internal moisture equalization and supports the completion of aromatic development. Finally, the coffee is hulled, and the green beans are meticulously sorted by size, density, and color before being prepared for shipment.
Variety : Green Tip Geisha
Altitude : 1850 - 2300 mas
Process : Hybrid Washed
Origin : Volcan