"Upon grinding, the aroma offers lemon custard, jasmine, lychee, and bergamot. The palate reveals a refined core of jasmine, lemon custard, and bergamot, layered with lychee and peach. The finish is delicate, floral, and long-lasting."

Auromar Estate, perched in the volcanic highlands of Boquete, Panama, is renowned for producing some of the world’s most celebrated Geisha coffee varieties. Founded by Roberto Brenes, a former banker turned coffee visionary, Auromar has carved out a prestigious reputation in the specialty coffee world. Among its most prized offerings is the Firestone Geisha. This lot reflects not only the Brenes family's legacy but also Panama’s incredible potential for exceptional coffee.

Roberto’s journey into coffee began as a retirement project—what started as a personal passion quickly evolved into an internationally acclaimed estate. Driven by a profound connection to the land, Auromar has become synonymous with sustainable practices and quality. The name “Auromar” combines “aurum” (Latin for gold) and “mar” (Spanish for sea), symbolizing both the estate’s gold-standard quality and its location between Panama’s mountains and coastlines.

Firestone Geisha, one of Auromar’s flagship lots, grows at altitudes ranging from 1,600 to 1,750 meters above sea level. The area’s rich volcanic soil, misty microclimate, and stable temperatures create an ideal environment for slow cherry maturation. These factors contribute to the coffee’s incredible density, complexity, and vibrant cup profile.

This particular lot is processed using the washed method, with a meticulous approach from start to finish. Only the ripest cherries are handpicked during the mid-to-late harvest window (December to March). After depulping, the beans undergo a fermentation stage lasting 16 to 18 hours to develop clarity and brightness in the cup. Following fermentation, the beans are washed thoroughly and moved to raised drying beds.

The drying process is intentionally slow, taking between 20 to 30 days. The beans are dried in open air—day and night—and in some instances even under the moonlight, allowing sugars and flavor compounds to concentrate gradually. After drying, the coffee is rested for a minimum of six weeks and carefully sorted.

Variety : Geisha
Altitude : 1600 - 1750 masl
Process : Natural
Origin : Monte Lirio, Chiriqui