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From Lion Farm in legendary Boquete. Volcanic soil and cloud-forest mist slow the trees down so sugars and aromatics concentrate in the seed. A clean wash keeps Geisha’s most transparent florals intact — every sip opens like a bottle of fine floral-fruit perfume. The elongated “long-bean” shape is t
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Lion Farm sits in Boquete, Chiriquí — the valley that taught the world what Panama Geisha can be. Volcán Barú minerals plus cool bajareque mist stretch ripening; cherries pack more sugar and volatile perfume into each long Geisha seed.
Process
Classic washed: ripe-only picking, depulp, cool fermentation, full mucilage rinse, slow raised-bed drying. No fruit pulp in the way — only the variety and the mountain.
Cup
Dry aroma of white flowers and citrus peel. In the brew: jasmine, orange blossom, bergamot. On the palate: bright but polite acidity, white peach, lemon honey, Earl Grey. Light silk body. As it cools the perfume blooms and the finish stays long and clean. Washed Boquete Geisha at its most honest: less “coffee,” more awakened floral perfume.
Brew
Light to light-medium. V60 or Kalita Wave, 1:15–1:16, 91–93°C, medium-fine, 30–35 s bloom, 2:10–2:30 total. Drink hot for florals, cooler (~55°C) for the perfume finish. Drip bag: 92°C, slow pour.