{"product_id":"panama-hiu-emporio-geisha-anaerobic-honey-popo-1196","title":"Panama - HiU Emporio Geisha - Anaerobic Honey (Popo 1196)","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cem\u003e\"The dry aroma presents lemon peel, bergamot and jasmine. On the palate, lemon custard and sweet peach lead, followed by bergamot, raspberry and hibiscus. Delicate jasmine lingers through the finish, completing a complex, structured and satisfyingly full cup.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eFinca Emporio is part of HiU Coffee, the project led by Panamanian producer Graciano Cruz. His work connects coffee cultivation with an ongoing exploration of honey and natural processing. Experience gained across producing countries informs his approach to managing both the farm and its harvests. At Emporio, biodiversity and careful post-harvest preparation form central parts of that work.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe estate lies in Palmira, Boquete, on the slopes of Volcán Barú at 1,600–1,700 metres above sea level. Its landscape combines coffee cultivation with native shade trees and fruit trees. Citrus, including oranges, mandarins, grapefruit and lemons, forms part of the planted canopy. This varied vegetation creates a sheltered growing environment and supports the farm’s broader agricultural diversity.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eGeisha occupies selected plots within an estate that also cultivates Yellow Catuaí, Red Catuaí, Pacamara and Typica. The variety traces its origins to Ethiopian Arabica populations and has become closely associated with Panama’s specialty coffee production. At Emporio, the Geisha trees grow beneath the protection of an established canopy. This selection brings that varietal background together with the estate’s highland environment.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003ePopo 1196 is prepared using an anaerobic honey process. The anaerobic stage uses an oxygen-limited environment during fermentation, while honey preparation retains mucilage around the parchment during drying. The outer cherry skin is removed, and the coffee dries with part of its fruit layer still attached. Once drying is complete, the parchment is removed during milling to prepare the green coffee.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eGraciano’s approach places particular emphasis on the relationship between cultivation, processing and the surrounding ecosystem. Honey preparation is an important part of his work in reducing water use during post-harvest handling. Sun drying on raised African beds also features in the estate’s processing practices. This selection connects those methods with Emporio’s Geisha plantings and the distinct identity of Popo 1196.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eVariety : Geisha\u003cbr\u003eAltitude : 1,600–1,700 masl\u003cbr\u003eProcess : Anaerobic Honey\u003cbr\u003eOrigin : Palmira, Boquete\u003c\/p\u003e","brand":"Wes Ngopi?","offers":[{"title":"30G Aluminum Bottle","offer_id":54249815769381,"sku":"panama-066-001","price":58.8,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/7137\/1619\/files\/08-hiu-1024.png?v=1793016848","url":"https:\/\/wes-ngopi.com\/products\/panama-hiu-emporio-geisha-anaerobic-honey-popo-1196","provider":"Wes Ngopi?","version":"1.0","type":"link"}