This geisha lot was produced by Edwin Santamaría at Santamaría Estate and processed by the “Franceschi Coffee” team at Carmen Estate, using a long anaerobic fermentation of 144h in parchment, and a long gentle drying.
The Santamaría Estate Coffee farm is located between 1500 and 1950 m.a.s.l, in Paso Ancho, Tierras Altas District, in the Province of Chiriquí. The soils have special volcanic characteristics and together with certain amount of rainfall per year and an amazing geisha strain produce coffees of incredible quality.
This farm was founded in 1950 by Don Urbano Santamaría in order to sell coffee to its neighbor’s operation. In the 1990s Edwin Santamaría took over the management, bringing a new dynamic to it, improving the planting and the production processes that helped to improve significantly the coffee quality.
For this lot, the ripest coffee cherries were selected and transported from the Santamaría field to the Carmen mill to be processed as quickly as possible. The Franceschi team specialize in extended temperature-controlled fermentations that are regulated through their state-of-the-art beer tanks, each regulated by internal cooling coils. The skin and most of the mucilage was removed from the parchment bean by using an advanced low water usage machinery. Drying is also managed on their custom rolling drying tables, enabling them to dictate the amount of direct sun each lot gets, and the time of the drying process based on the time exposure to specific temperature ranges.
This lot is bright and zingy, with sparkling notes of lime, and floral undertones throughout, it has refreshing notes of mandarin and bright mango, which really showcases the purity of the magical relationship between the Geisha varietal, the terroir and microclimate of the Boquete area.
