Iris Estate is a collaboration between Jamison Savage, Saša Šestić and Elvin Siew in Panama’s Volcán region. Their shared approach begins with soil health, varietal character and the preservation of the surrounding forest. Coffee trees are planted within the existing landscape, allowing cultivation to develop alongside the natural ecosystem. Processing is used to enhance the qualities established in the field.

The estate spans elevations of 1,850–2,300 metres above sea level. Its highland environment and forest cover create varied growing conditions across the property. Geisha forms the shared foundation of this pairing, offering two expressions of the same variety through different fermentation and drying methods. Illumination follows a carbonic maceration washed preparation, while Symbiosis retains the whole cherry through anaerobic fermentation and natural drying.

Illumination – Carbonic Maceration Washed

"Bright citrus layers of bergamot, lime, citron and lemongrass unfold alongside lush peach and mango sweetness. Delicate lavender and a hint of green tea add elegance, leading to a refreshing, aromatic and clean finish."

Ripe cherries are harvested at approximately 20–22°Brix, then pulped and sorted by density. The pulped coffee enters sealed tanks flushed with carbon dioxide to displace oxygen, with fermentation taking place under stable temperatures. Afterwards, the coffee is thoroughly washed and transferred to raised African beds for controlled drying, typically lasting around 15 days. Once the parchment reaches 10–12% moisture, it rests under cool, stable conditions before milling and final sorting.

Symbiosis – Anaerobic Natural

"The dry aroma presents mango, passion fruit, peach and a ripe red-grape fragrance. On the palate, Concord grape, mango jam and pineapple sweetness lead, followed by peach and a gentle ripe-grape character. As the cup cools, lemongrass and a touch of ginger emerge, lingering through an elegant, delicate finish."

Cherries are harvested at approximately 21–24°Brix and carefully sorted before entering hermetically sealed tanks. Fermentation continues for around 100 hours, with carbon dioxide generated naturally inside the tanks rather than introduced from an external source. Temperature and pH are checked throughout, after which the whole cherries move to raised beds for controlled drying, typically lasting around 20 days. The dried coffee rests inside its cherry husk before hulling, sorting and packing.

Both preparations use a drying environment in which temperature, humidity and airflow are managed. Multi-tier raised beds give the team control over the rate of moisture reduction. Resting then allows moisture levels to stabilise before the coffees undergo final preparation. Together, Illumination and Symbiosis offer a comparison of washed carbonic maceration and whole-cherry anaerobic processing within Iris Estate’s Geisha production.

Variety : Geisha
Altitude : 1,850–2,300 masl
Process : Illumination — Carbonic Maceration Washed / Symbiosis — Anaerobic Natural
Origin : Volcán, Chiriqui