Terroir
The dense forests produce optimal temperatures and fertile soils for the ripening of Geisha.
Alexander Duncan, the founder, was fascinated by Boquete and moved in 1900.
The farm has contributed to the region through coffee. They carry on its legacy for four generations of passion into research on processing.
The dense forests produce optimal temperatures and fertile soils for the ripening of Geisha.
They refine using yeast and lactic acid bacteria with their unique processing methods, bringing out its characteristic alcoholic flavor, sweetness, and acidity like Red fruits.
It has an aroma like Bergamot, an acidity reminiscent of Red Currant, and a unique, refreshing alcoholic taste like an Herbal Liqueur.
This farm’s products are currently out of stock.
