Natural-process Geisha from the Aguilar Barroso family farm in Santa Clara, in the highlands of Chiriquí, Panama.

At a glance

• Farm: Aguilar Peralta, Santa Clara, Renacimiento District, Chiriquí, Panama
• Variety: Geisha
• Process: Natural, dried on African beds for about one month
• Altitude: 1,280–1,500 metres
• Harvest: October to February
• Format: Whole bean

The family

The Aguilar Barroso family, now in its second and third generations, was among the first to settle the Santa Clara community. Héctor Aguilar Barroso began growing Caturra, Typica and Catimor in 1983. After a decade growing other crops, the family returned fully to coffee in 2007 with Catuai, and added Geisha and Pacamara in 2016.

The farm has 12 hectares of coffee and 6 hectares kept as natural rainforest. The average temperature is 21 °C, ranging from 14 °C to 29 °C through the year.

Choosing a roast

We recommend Light medium. A lighter roast keeps the floral, citrus and tea-like notes Geisha is prized for. Medium and darker roasts add body and chocolate but quiet those florals.

Roasted to order

We roast every Sunday morning from 4:00 a.m. in small batches on Probat P12 roasters, roasting only what has been ordered, so your coffee ships fresh.

Packaging

Our bags are nitrogen-flushed and fitted with one-way valves. Nitrogen is odourless and tasteless, so it keeps the coffee fresh for months without affecting flavour.

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