A microlot Geisha from Hacienda La Esmeralda's El Velo farm, Portón lot, in the Quiel region of Panama at above 1,870 meters altitude. Harvested on March 5th, 2025, the cherries were depulped, fermented for 24 hours, and dried in a mechanical dryer for 7 days (washed process). Roasted for filter, this coffee has an SCA score of +90 with tasting notes of jasmine, green apple, brown sugar, and black tea.
Based in Cascais, Koyo Speciality Coffee was founded with a philosophy inspired by Japanese principles of precision, harmony, and a deep respect for nature. This is reflected in their meticulous approach to sourcing and roasting, where they aim to highlight the delicate and complex flavors of each coffee. Their goal is to create a clean, balanced, and mindful coffee experience.
