"Juicy blackberry pairs with the deep sweetness of maple syrup, accented by the floral citrus sparkle of yuzu. A polished black tea backbone lends structure and poise, delivering a cup that is vibrant, smooth, and elegant."

We are thrilled to have the opportunity to source coffee from Pocho Gallardo, the celebrated producer of the Geisha variety from Panama. José “Pocho” Gallardo, a civil engineer turned coffee farmer, applies his Ph.D. expertise to transform the way Geisha is cultivated at Finca Nuguo. By redesigning the landscape for optimal water flow and retention during the wet season, he has improved plant health, yield, and—most importantly—the flavor quality of his coffee.

Nestled in the remote highlands of Jurutungo, Finca Nuguo is a five-hectare jewel of innovation and excellence, divided into six distinct microzones. The farm sits at altitudes ranging from 1,750 to 1,950 masl, with its unique location bordering the pristine La Amistad National Park Reserve.

For this selection, we bring you the legendary Geisha from the Plano plot, planted at 1,900 masl and surrounded by lush forest. This coffee is meticulously processed as washed using a multi-stage drying approach. Only cherries at peak ripeness—red or purple—are harvested before being pulped and placed into wooden boxes for fermentation.

The fermentation method follows a process inspired by cocoa production, known as heap fermentation, lasting around 40 hours with the temperature carefully maintained at 16°C. Once complete, the cherries are washed to remove the mucilage before entering the drying phase. Drying takes place in a temperature-controlled room. Initially, the coffee is dried at 30°C until the parchment reaches 16% moisture, then gently finished at 24°C until it reaches the target of 11% moisture. This entire process spans about a week,

Varietal : Green Tip Geisha
Altitude : 1900 masl
Process : Heap fermented Washed
Origin : Jurutungo