This Geisha coffee is produced by Cafelino at Finca Santa Elena in Boquete, Panama, at an altitude between 1,250 and 1,530 meters. The coffee undergoes a meticulous washed process involving a 120-hour cold fermentation, including an 8-day immersion in cold water followed by a 24-hour fermentation with mucilage. It is then dried for 29 days under a solar greenhouse. The cup profile is characterized by a delicate floral bouquet of rose and jasmine, balanced by the vibrancy of peach and the sweetness of raspberry.
