Washed Lot 2660

Abu Coffee is a refined specialty coffee from Abu Coffee / Hacienda Cañas Verdes in Panama’s renowned Boquete region. Grown at approximately 1,550 m altitude and processed using an extended washed method with an initial anaerobic phase, this microlot delivers an exquisite balance of floral and fruit complexity. Expect a fragrant profile of jasmine, orange, and prune with layers of black currant — all wrapped in a clean, elegant finish. It’s a beautifully expressive Gesha that showcases the pristine volcanic terroir of Panama.

Natural

Carmen Estate comes from the historic Carmen Estate in Volcán, Panama, where the Franceschi family has cultivated world-class Gesha for decades. Grown at high altitudes up to 1,900 m and naturally processed to enhance sweetness and body, this lot offers a lush, fruit-forward cup with layered floral aromatics and deep complexity. Expect bright fruit notes and a silky texture that make it a highlight among natural Gesha offerings — perfect for those seeking sweetness and depth in every sip.

Geisha Natural

Finca Irma is a highly expressive microlot born from the visionary work of Jamison Savage and his extended Panama coffee initiatives. Grown at extreme altitudes and processed using a natural anaerobic method that accentuates fruit intensity, this Geisha unfolds layers of lavender, lychee, plum, and red grape. The result is a captivating, fruit-forward cup with floral elegance and exceptional clarity — a wonderful choice for filter brewing and specialty coffee enthusiasts who crave immersive complexity.

Experimental Lot Iridescence

A standout Panama Gesha from Jamison Savage, this washed experimental lot shines with a delicate, tea-like structure and bright stone fruit sweetness. Expect apricot and peach up front, followed by a soft chamomile finish that keeps the cup clean, floral, and refreshing.

Roasted for filter and packed as a 100g Rare Coffee release under the Iridescence label.

Experimental Lot Parabolic

Jamison Savage, who left finance in New York to establish farms across Panama's volcanic highlands, has become the foremost producer of carbonic maceration Geshas, with coffees featured in multiple world championship wins. Entire harvests presell before cherries ripen, testament to his boundary-pushing innovation.

Parabolic demonstrates Jamison Savage's mastery of carbonic maceration—the sealed tank CO2-rich fermentation technique he pioneered in specialty coffee since 2015. Produced at 1,950 meters above sea level in Chiriquí, this experimental lot represents years of refinement in gas composition, pressure levels, extended fermentation times, and pH control that create wildly unique flavor profiles.

This Gesha delivers a fruit-forward expression shaped by oxygen-free fermentation that amplifies complexity beyond traditional processing.

Dark Room Natural

Altieri Geisha is a fine expression of Panamanian Geisha from the Altieri family’s Boquete farms. This microlot uses a distinctive Dry Fermentation (DFS) and dark-room drying method to enhance sweetness and complexity while preserving clarity. Rich fruit and floral aromatics like apricot jam, honey, and tropical nuances define this coffee, making it an exceptional choice for those seeking a refined natural processed Geisha with a balanced yet vivid cup profile.