Three competition Geishas from Panama. One variety, three ways to process it.
La Cabra Lot 72 Geisha Natural Omni
A Panama Geisha grown at Finca La Cabra by Willem Boot at an altitude of 1500 m.a.s.l. Processed using Natural Cold Fermentation, it features distinct Purple Fruits flavour notes such as blackberry, apple, with a tea finish.
Adaura Geisha Natural DF Omni
A Panama Geisha grown at Finca Lorayne Adaura by Marcus Duran at an altitude of 1650 – 1700 m.a.s.l. Processed using Natural Dry Fermentation, it highlights Red fruits flavour notes such as strawberry, blackcurrant, and peach.
Bambito Estate Geisha Washed Omni
A washed Geisha coffee from Bambito Estate in Panama, produced by Priscilla Gonzalez at an altitude of 1660–1800 m.a.s.l., featuring delicate floral flavours such as jasmine, orange and yellow peach.
Brew Guide
Tasting order: Bambito, Adaura, then La Cabra.
All the coffees are brewed with Hario Switch.
Dose: 10g
Brew Ratio: 1:16
Temperature: 93 - 94
Water Allocation (g) : 30 / 100 / 160
La Cabra Lot 72, Natural Geisha, Cold Fermentation
Boquete, Panama · 1,500 m · Blackberry, apple, tea finish
Lot 72 comes from Finca La Cabra in Boquete, produced by Willem Boot. It is a single competition lot of Geisha, grown at 1,500 metres.
The cherries go through a cold fermentation before drying as a natural. Fermenting at a low temperature slows everything down. The fruit develops gently, so the cup stays expressive without turning heavy.
Roasted omni, for filter or espresso.
In the set: La Cabra sits next to Adaura as a second natural. Same variety, same region, a different fermentation. Taste them side by side and you will see how much the process shapes the cup.
Adaura, Natural Geisha, Hermetic Dry Room
El Salto, Boquete, Panama · 1,650 to 1,700 m · Strawberry, blackcurrant, peach
Adaura is the coffee brand of Finca Lorayne, a family farm started by Marcus Duran's great-grandfather around 1950. The name joins his grandparents' names, Adalberto and Aura. Marcus spent years at sea before coming home to coffee. He taught himself processing and cupping, and in 2024 Adaura won 1st place for washed Geisha at Best of Panama.
This lot is a natural. Marcus dries the whole cherries in a sealed room, where dehumidifiers control the air. Fans dry them quickly for the first few days to keep the flavour clean. Then the coffee dries slowly, for about 20 days in total. He moved away from heavy fermentation because a clean cup is what he wants to drink every day.
The result is ripe red fruit with a clean finish: strawberry, blackcurrant and peach.
Roasted omni, for filter or espresso.
In the set: Adaura shows what a natural process adds. More sweetness and fruit, with no loss of clarity.
Bambito Estate, Washed Geisha
Volcán, Panama · 1,660 to 1,800 m · Jasmine, orange, yellow peach
The Sittón family has farmed Bambito Estate since the early 1900s. Today Priscilla runs it with her son Ivan, the fourth generation. In 2021 their washed Geisha won 1st place at Best of Panama.
Quality starts with the picking. Geisha is a small share of the harvest, so its pickers are paid more to choose only perfectly ripe cherries. Each day's harvest is processed as its own batch. The coffee is always rested and never sold before September, because the family finds it tastes noticeably better that way.
We have worked with Bambito for four to five years. This is the classic Bambito cup: delicate and floral, with more body than most Geishas. Ivan wants a cup that is delicate but never thin, and this is exactly that.
Roasted omni, for filter or espresso.
In the set: Bambito is your reference point. A washed process shows Geisha at its clearest.