"Upon grounding, the aroma exudes white floral notes with orange and hints of Earl Grey tea. The sip opens with vibrant orange and floral notes, followed by a sweet layer of honey peach and a light Earl Grey tea finish, creating an elegant balance."

Roaster Notes :
This exceptional Geisha coffee, grown at 1650 masl and processed using the washed method, arrives with a moisture level of 10.1% and a density of 836 g/l, showcasing its high quality and density at this elevation. To highlight its sweetness, we employ a carefully crafted roast profile, starting with a higher environmental temperature in the initial phase and transitioning to a medium temperature during an extended Maillard phase to fully develop the sugars. A lower drum temperature at charge ensures precision in this approach, with a development time of 13–14% to bring out its best attributes. The result is a beautifully balanced cup with pronounced floral notes and remarkable sweetness.

Nestled in Boquete's volcanic highlands, Hacienda Barbara is a beacon of quality in Panama’s specialty coffee scene. Helmed by Hunter Tedman and Linda Arauz, the farm has gained acclaim for its commitment to sustainable practices and crafting coffees with balanced profiles, vibrant character, and delicate sweetness. Their dedication to tradition and innovation is evident in every cup.

Hacienda Barbara’s coffees have consistently excelled in the prestigious Best of Panama competition, showcasing their mastery in cultivating exceptional coffee. Among their notable achievements, they secured First Place in 2016 and 2019 for their Jaramillo coffee from Boquete, highlighting the farm’s exceptional quality and craftsmanship. In 2018, their La Huaca from Piedra Candela earned Second Place, while their Geisha Washed from Jaramillo achieved Fifth Place, further cementing Hacienda Barbara’s reputation as a leader in Panama’s specialty coffee industry.

Hacienda Barbara thrives under Tedman’s leadership and his collaboration with the Rogers Family, overseeing three exceptional farms: Hacienda Barbara, Las Brujas, and Piedra Candela. With altitudes ranging from 1,200 to 2,100 meters, fertile volcanic soils, and optimal weather, the farms benefit from ideal terroirs.

Tedman’s focus on innovation includes yeast fermentation techniques developed at the Beneficio Bajareque processing plant in Boquete. These methods enhance flavor complexity, consistency, and the farm's reputation as a leader in specialty coffee.
Sustainability is integral to Hacienda Barbara's ethos, with over 20 years of sustainable farming that protects Panama's unique ecosystem. The natural shade of native trees and volcanic soils ensures high-quality coffee production while preserving biodiversity.
This Geisha lot is processed using the washed method, where the cherries is first hulled to remove the fruit from the cherry. The beans is then fermented for 48 hours before it is washed to remove the mucilage. The beans is then placed on an African raised . To enhance airflow and ensure consistency, a parabolic plastic cover is used during the evenings. The drying process, which is key to developing the coffee's vibrant flavors, takes between 18 to 24days.

Variety : Geisha
Altitude : 1650 masl
Process : Washed
Origin : Jaramillo