Collection: COMPETITION

Variety:Pacamara Process:Washed (anaerobic fermentation) Region:Brussels, Pitalito, Huila, Colombia Altitude:1,550–1,800 m above sea level Sensory profile:Red apple, stone fruit, nutmeg Producer information: This lot is produced by the Gasca Brothers in Bruselas, Pitalito, Huila. They work with the Pacamara variety, developed in 1958 by the Salvadoran Coffee Research Institute (ISIC) as a cross between Pacas and Maragogipe. The result is an intense and exuberant fruit profile that maintains balance, sweetness, good body, and a clean finish, reflecting a mastery of the processing techniques. The process begins with the harvesting of ripe cherries, followed by cleaning and an initial 48-hour oxidation. The cherries then undergo a 60-hour anaerobic fermentation, during which the must is collected. After pulping, the coffee undergoes a second 60-hour anaerobic fermentation with mucilage, incorporating leachates and recirculating the must to enhance complexity and balance. Fermentation is halted by a quenching process that combines hot water at 50°C with cold water at 20°C, eliminating microbial load and sealing volatile compounds. Drying begins in the sun under a canopy and finishes in a mechanical silo-type system, followed by a minimum resting period of 10 days. The result is a complex and multidimensional cup, with vibrant fruit expression and structured sweetness.

Variety:Geisha Process:Semi Anaerobic Region:Volcán, Chiriqui, Panama Altitude:1,700 masl Sensory Profile:Raspberry, green tea, rose Producer Information: Janson Coffee is a family farm in Panama, renowned for producing some of the world's most prestigious specialty coffees, particularly the Geisha variety. The Janson family, originally from Sweden, began their agricultural project in Panama several decades ago and today cultivate coffee on multiple farms located in the highlands of the Volcán province, at altitudes ranging from 1350 to over 1700 meters. Their approach is based on meticulous control of the entire process, from cultivation to processing and drying, prioritizing traceability and quality over volume. Their coffees are distinguished by a very clean and elegant cup, with floral, citrus, and stone fruit profiles in washed coffees, and greater tropical intensity and sweetness in natural coffees. Thanks to this consistency, Janson Coffee is a regular producer in national and international competitions such as the World Brewers Cup and the World Barista Championship, where many competitors select their lots for their routines.

Variety:Geisha Process:Washed Region:Boquete, Panama Altitude:1700 meters above sea level Sensory profile:Apricot, chamomile, fig Producer information: Ricardo Koyner leads Kotowa, one of the most renowned producers in the highlands of Boquete, Panama. The farm was founded in 1913 by Canadian immigrant Alexander Duncan Macintyre, who named it “Kotowa,” a local word meaning “mountains,” in honor of the region’s cloud-covered landscape. Currently, the fourth generation —Ricardo and his daughter Victoria— manages nine farms under regenerative agriculture principles, with a strong commitment to sustainability and preserving the environment for future generations. Las Brujas is one of Kotowa's most emblematic plantations, renowned for its exceptional terroir and for producing highly expressive Geisha coffees. The farm has consistently won awards at the Best of Panama auctions since 2004. In 2025, Kotowa achieved outstanding results, with Silvia Marina placing 10th in Washed Geisha and Las Brujas placing 17th in Natural Geisha. This batch of Geisha washed coffee from Las Brujas reflects Kotowa's commitment to quality, innovation and excellence, offering a refined, elegant cup that is representative of the distinctive character of Boquete.

Variety:Geisha Process:Washed Region: Volcano / Highlands of Chiriquí , Panama Altitude:1,600 meters above sea level Sensory profile:Jasmine, apricot, green apple Producer information: This lot 929 was produced by Janson Coffee , a family-owned coffee farm with a long history in the highlands of the Barú Volcano in Panama. The Janson family cultivates coffee in the rich volcanic soils and cool microclimates of Chiriquí, prioritizing precise cultivation methods, selective hand-picking of ripe cherries, and fermentation and drying processes that enhance elegance and clarity in the cup. From its origins in the 1940s as a family farm to its consolidation as a producer of high-end coffees, Janson Coffee has been recognized for its Geisha microlots, participating in competitions and standing out for well-defined floral, fruity and aromatic profiles in washed and natural coffees.

Variety: Gesha Process: Natural Region: Cauca Altitude: 1752-1941 masl Cupping notes: Mint, floral, and cherry Producer information: Café Granja La Esperanza was born from the coffee-growing tradition of a family from Valle del Cauca.Its history begins on an original farm: Finca Potosí, acquired in 1945, when the family decided to plant new varieties (Yellow Bourbon, Red Bourbon, and Caturra) alongside the traditional Typica plantations. Over generations, two of the children, Rigoberto Herrera and Luis Herrera, showed a special interest in improving coffee production and quality. In the late 90s, they committed to organic farming, expanding their original farm and acquiring new lands, such as the farm called La Esperanza. This drive marked the beginning of a profound transformation: from traditional, volume-oriented cultivation to specialty coffee, artisanal, with high standards of quality, traceability, and terroir care. Today, Granja La Esperanza operates several farms, each with its own microclimate, soil, altitude, and unique characteristics. Among them are Cerro Azul, Las Margaritas, La Esperanza, Potosí, and others. For example, Cerro Azul, the most emblematic farm for premium varieties, boasts altitudes between 1,700 and 2,000 meters above sea level, temperatures between 15-21 °C, volcanic soils, abundant annual rainfall, and very high humidity, ideal conditions for high-altitude crops and delicate-profile coffees. It was precisely in Cerro Azul that the Gesha variety was first introduced in Colombia, from seeds brought from Panama: a milestone that marked a before and after in the farm's history. Since then, thanks to this concept of terroir + varied microclimates + experimentation, the farm produces everything from traditional varieties (Bourbon, Caturra) to exotic varieties, each cultivated in the most suitable environment. The essence of Granja La Esperanza combines: - A half-century family heritage of coffee cultivation, tradition, and local identity. - A serious commitment to quality, sustainability, and specialization: they adopted organic production, rigorously select cherries, control fermentations and drying, and research appropriate processes for each variety. - A global vision: they began exporting specialty coffees in 2003 and today supply international markets, with traceability, sensory consistency, and exhaustive process control. This approach has allowed their coffees, and especially their Geisha, to be recognized in international competitions, auctions, and world rankings: not just as another "Colombian coffee," but as a benchmark for specialty. In 2007, after their time in Panama (where they managed the "La Carleida" farm), they won first place in the Best of Panama competition with their Gesha, which marked the beginning of a new era for the farm in Colombia. Their Cerro Azul Geisha and other versions have been ranked among the best coffees in the world in international rankings. Currently, the farm exports high-end coffees to dozens of countries, the result of a combination of tradition, innovation, and rigorous quality control from cultivation to cup.  

ariety: Geisha Process: Natural Region: Cañas Verdes, Boquete Altitude: 1,750 masl Sensory profile: Jasmine, violet, rose Hacienda La Esmeralda is a family-run farm in Boquete, Panama, led by Rachel and Daniel Peterson. In 2004 they marked a turning point in the history of Panamanian Geisha: they entered their Jaramillo lot in the Best of Panama, took first place and broke every record, selling it at auction for the highest price ever paid up to that point. Thanks to them, Panamanian Geisha is today a byword for quality that, together with the terroir of its volcanic soils. The letters BANC describe how this lot was processed: B (drying beds): the coffee is dried on raised beds.AN (anaerobic natural): a natural, anaerobic fermentation in an oxygen-free tank.C (climate controlled): a final drying stage in a climate-controlled chamber. What we love most about this lot is its clear note of violet, which comes through strong and lingers in the finish.

Variety:Geisha Process:Washed Region:Callejon Seco, Boquete Altitude:1,800 masl Sensory profile:Peach, white flowers, and sweet citrus About the producer: Altieri Specialty Coffee is a family business based in Boquete, founded by Eugene Altieri in 2005. What began as an investment in two farms grew into one of Panama's most respected specialty-coffee producers. Today it is his children who carry the project forward, with a strong focus on quality and traceability. Their farms lie on the slopes of the Barú Volcano, between 1,300 and 2,200 meters of altitude, where they grow varieties such as Geisha, Typica, Catuai, Bourbon, and Caturra. Thanks to the volcanic soils and the area's varied microclimates, they produce coffees with remarkably elegant, complex profiles—especially their Geishas, which stand out for their floral, citrus, and tropical-fruit notes. They have also been awarded multiple times at the prestigious Best of Panama competition, cementing their status as one of the country's benchmark producers.

Variety: Geisha Process: Natural Region: Boquete Altitude: 1,900 masl Sensory profile: Lavender, passion fruit and white wine Producer information:Los Lajones sits between 1,600 and 2,000 masl, making it one of the highest farms in Central America. It was founded in 1992 by Graciano and his father, when they bought it from a local cattle rancher. Today Graciano carries on the family tradition while pushing the boundaries of specialty coffee. Before he was a coffee grower, Graciano was a scientist and ecologist and he's brought that outlook to the farm. He has let the forest reclaim what were once cattle pastures, creating the wild, shaded environment in which Geisha grows best. Los Lajones and its sister farm, Emporium, were the first certified organic farms in Panama. Here the coffee is processed with almost no water, which is why most lots are naturals and honeys dried on African beds, a way of working that stays gentle on the land.

Variety: Geisha Processing: Washed Region: Cauca Altitude: 1,752–1,941 masl Tasting notes: Jasmine, orange and orange blossom Producer information:We love this Washed Geisha from CGLE for its complexity and delicate floral notes. Rigoberto traveled from Panama with some of the first Geisha seeds and planted them at Finca Margaritas. At first the geisha trees struggled to adapt and didn't yield, today it's one of their best lots. CGLE is known for producing competition lots and for innovating in its processing. They have a great team of chemists and biologists who make it possible for their coffees to achieve exceptional quality.