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.
Yeast-sprayed coffee cherries are dried in a 20cm layer for 2 days, then a 5cm layer for 2 more days in the shade. It was dried in the sun for 25 days to finish.
Please enjoy juicy fruit flavors like Cherry and Pear with a gorgeous aroma reminiscent of Lavender and Jasmine.
This farm’s products are currently out of stock.
