This Geisha coffee is from Café Don Benjie Estate in the Highlands of Boquete, Panama, situated in the Bajo Mono Canyon on the slopes of the Barú Volcano at 1,400 to 1,550 meters altitude. The farm is adjacent to the Caldera River and benefits from volcanic soil, crystal-clear spring water, and the afternoon mist known as Bajareque. The coffee underwent carbonic maceration natural processing, spending 5 days in tanks with carbon dioxide and then dried in a dark room at 14°C for 6 weeks. The estate has been operated by the De Dianous Family since 1914 and is currently managed by Jose Benjamin de Dianous G. and Stefan Arwed Müller since 2011.
