"A vivid and expressive cup unfolds with bright citrus layers of bergamot, lime, citron, and lemongrass. Thick notes of peach and mango bring a lush, tropical sweetness, while delicate lavender florals lifts and a hint of green tea add elegance. The finish is refreshing, aromatic, and clean, leaving a beautifully balanced and lingering impression."
Iris Estate is an innovative coffee project co-owned by three experienced professionals in the coffee industry: Jamison Savage of Finca Deborah, Sasa Sestic of ONA, and Elvin of Cloudcatcher. These passionate owners are dedicated to sharing every facet of the journey to create the perfect cup of coffee that truly reflects the unique terroir from which it originates. Their blueprint revolves around celebrating terroir-based processing, acknowledging the hard work of the producers, and recognizing the trees as the primary source of coffee quality.
Iris Estate is a high-elevation estate in Panama’s Chiriquí region, situated along the Volcán–Boquete axis near Volcán Barú. The estate is dedicated to Gesha production and is known for its disciplined lot separation and process clarity.
The farm is located at elevations around 1,800–2,200 metres above sea level, where cool temperatures, misty mornings, and strong diurnal shifts slow cherry maturation. Volcanic soils provide excellent drainage and mineral availability, while consistent mountain airflow helps maintain plant health and even drying conditions post-harvest. These environmental factors promote dense seed development and support the clean, precise expression for which washed Gesha from this region is known.
This lot is composed entirely of Geisha. Originally traced back to Ethiopian landrace genetics, Geisha has become Panama’s most celebrated variety due to its low bitterness, elongated seed structure, and exceptional aromatic potential.
Cherries for Illumination are selectively hand-picked at optimal ripeness, with multiple sorting stages to ensure uniformity. The coffee undergoes a controlled washed process, beginning with careful depulping followed by fermentation under closely monitored conditions. Fermentation time and temperature are managed to remove mucilage cleanly without imparting excessive ferment character. After washing, parchment is dried slowly on raised beds, with regular turning and protection from direct heat to preserve internal moisture balance. Drying continues until the coffee reaches stable moisture levels, after which it is rested prior to milling to stabilize the cup profile.
Variety : Green Tip Geisha
Altitude : 1850 - 2300 mas
Process : Hybrid Washed
Origin : Volcan