Our most delicate coffee this season comes from a family farm in Boquete, Chiriqui, grown at 1700 to 1800 m. The Geisha variety is washed and slowly dried on raised beds.
In the cup it is floral and tea-like, with jasmine, bergamot and white peach and a long, clean finish. We roast it light and pack it in a 100 g tin flushed with nitrogen.
Brew it as filter. We like 15 g of coffee to 250 g of water at 93 C.
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