"Upon grounding, the aroma is filled with strawberry, blueberry, and a soft jasmine floral. The palate begins with a juicy burst of strawberry and peach , giving way to tropical tones of pineapple jam crisp with vibrant bubbles and a refreshing acidity. The finish is refreshingly juicy and mildly aromatic, with jasmine and bergamot gently trailing."

This exceptional Geisha coffee hails from the Porton Lot of El Velo, one of the newest farms in the Peterson family’s prestigious Hacienda La Esmeralda (HLE) portfolio. Acquired in 2012, El Velo spans 50 hectares of pristine, high-altitude terrain in Boquete, Panama, with elevations ranging from 1,700 to 1,950 masl. It also borders a protected nature reserve that extends up to 2,900 masl, home to the famed Quetzal and other rare wildlife.

The Porton Lot, located on the farm’s eastern flank at 1,800 masl, is planted with Geisha 1931, a lineage directly sourced from Bench Maji, Ethiopia—the birthplace of Geisha. Unlike the more widespread Geisha 2722 from CATIE in Costa Rica, the 1931 accession is closely related to the trees cultivated at Geisha Village, known for its intense floral and fruit-driven cup profiles. The trees in this lot average 7 years in age, and the area is divided into multiple microlots for precision harvesting.

This "2BANC" microlot is processed using anaerobic fermentation and a low-temperature drying protocol. Freshly harvested cherries are sealed inside stainless steel tanks, where oxygen is purged to create a completely anaerobic environment. Native microbes are then allowed to ferment the sugars in the cherries over a controlled period of 48 to 96 hours, producing a concentration of lactic acids and fruit esters. Temperature, pressure, and pH levels are constantly monitored to guide the fermentation toward a refined, vibrant flavor profile while minimizing the risk of over-fermentation.

After fermentation, the coffee is transferred to raised African drying beds, where it is air-dried at low temperatures over at least 29 days. Cherries are spread thin and turned regularly to ensure even drying. The result is a clean, layered, and elegant expression of the Geisha varietal.

Before export, the coffee undergoes a 45-day resting phase, allowing the beans to stabilize and develop further complexity. The lot is then hulled, sorted by size and density, color sorted, and packed to preserve peak freshness.

Varietal : Geisha
Altitude : 1800masl
Process : Anaerobic with Low Temp Drying
Origin : Alto Quiel