"Elegant floral notes define the dry aroma—jasmine, osmanthus, and a hint of kaffir lime peel. On the palate, sweet nectar green tea and jasmine lead, complemented by the sweetness of peach gummies and soft honey. The finish is clean, perfumed, and lingering."

This exceptional Geisha coffee hails from the Guabo 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 Guabo Lot, located on the farm’s western flank at 1,900 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 5 years in age, and the area is divided into multiple microlots for precision harvesting.

This "3FB" microlot is processed using anaerobic fermentation and a low-temperature drying protocol. Freshly harvested cherries are first depulped and 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 72 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 24 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 : 1900masl
Process : Anaerobic Washed Low Temp Drying
Origin : Alto Quiel