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.
Coffee cherries harvested in rich terroir are placed in the tank at a thickness of about 20cm. The lactic acid bacteria are added for fermentation to bring out an exotic flavor.
This outstanding cup has a juicy taste like Tropical Fruit and a smooth mouthfeel reminiscent of Liquor and gives a strong impact.
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