Terroir
Located at a high altitude of 1,800m at the foot of Baru Volcano, the sugar content of Geisha slowly increases in low temperatures.
The Lamastus family has been producing coffee in Boquete since 1918,
and Mr. Wilford Lamastus spread Anaerobic Slow Dry (ASD) processing.
They are one of an iconic farm and won twice
in both the Geisha Washed and the Geisha Natural categories
at the Best of Panama held in 2018 and 2019.
Located at a high altitude of 1,800m at the foot of Baru Volcano, the sugar content of Geisha slowly increases in low temperatures.
Challenging to innovative processing such as a unique process called ASD SOX done in a sealed environment with no air leakage and uses the Native Yeast (NY) produced during the ASD processing to stimulate fermentation.
They produce the flavor reminiscent of fruits with unique acidity by their unique fermentation and processing technique and careful drying.
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