This Anaerobic processed Gesha coffee originates from the Elida Estate in Boquete, Panama at 1850 meters elevation. It features a unique anaerobic fermentation, involving a six-day process in a no-oxygen tank followed by slow drying over 30 days. The coffee exhibits flavor notes of violet, fruit punch, watermelon, jasmine, and a silky, juicy body, reflecting its high-altitude terroir and advanced processing.
