Farm: Hacienda Barbara
Region: Boquete, Chiriqui, Panama
Processing Method: Washed
Altitudes: 1,650 ~ 1,730 masl
This lot comes from the forest geisha we had planted since 2015 with seeds selection from Los Lajones original plantation, which is a cloud forest geisha plantation as well as this part of Emporio Estate.
This geisha washed is the only batch of washed coffee we prepared at the farm only for the bop competition.
We processed this lot with a washed technique using no water for the fermentation and washing of the mucilage.
The lot was pulped collecting all the juice or most coming out from the fresh geisha fruits, and use this juice for the anaerobic fermentation in 200lts tanks for a period of 10 days and then washed the wet parchment in their own juice.
After washing the wet parchment we move the coffee lot for the drying process in African drying beds 100% sundried, for a period of 32 days with a direct sun-drying of 7 hours daily.
After drying in the beds the lot was packaged in black plastic bags inside polypropylene bags in the storage for a period
of 67 days before the dry milling.
In the dry milling, the coffee was hand-sorted to be prepared at cero defects.