This Panama Geisha is grown in the volcanic soil of the Volcan Baru Estate at 1600 meters altitude. Produced by Pedro Rodriguez and Ezequiel Batista, this coffee is processed using the natural method, where the cherries are dried with the fruit flesh intact for approximately 30 days on African drying beds. This process results in an elegant sweetness with a silky mouthfeel and distinct floral and fruity notes, including lychee, jasmine, apricot, and sugarcane.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
