This Geisha coffee is grown at 1,900 meters altitude in the Chiriquí region of Panama by Ratibor and Tessie Hartmann. It is processed using a unique 'Washed Wine Balloon' method, where the coffee is fermented in hermetic wine balloon containers to enhance aromatic complexity while maintaining the clarity of a washed process. The cup profile features delicate floral notes of jasmine and bergamot, complemented by fruit flavors of raspberry, cherry, and apricot, resulting in a silky and ample structure.
