Collection: COMPETITION LOTS

Variety:Geisha Process:Washed Region:Volcano, Chiriqui, Panama Altitude:1,600–1,800 m above sea level Sensory profile:Grapefruit, red berries, jasmine Producer information: This GW8 lot is produced by Carlos Franceschi , a member of a renowned Panamanian coffee family with a long history of producing high-quality Geisha coffee. After his time with Carmen Estate, Carlos is currently developing his own project under the name Franceschi Coffee, focusing on carefully cultivated microlots. It works with a precise focus on cherry selection, controlled fermentation, and meticulous drying, seeking maximum clarity, elegance, and varietal expression. The result is this washed-processed batch with abundant floral and citrus notes, characteristic of the volcanic terroir of the Volcán highlands.

Variety:Improved Typica Process:Washed (anaerobic fermentation with thermal shock) Region:Pitalito, Colombia Altitude:1,700 meters above sea level Sensory profile:Strawberry, orange blossom, jasmine, rose, lavender, citrus, red fruit Producer information: Néstor Lasso produces this coffee in Pitalito, Colombia, working with the Typica Mejorado variety, recently identified through genetic studies by World Coffee Research as a cross between Bourbon and an indigenous Ethiopian variety. It is characterized by clear notes of citrus and red fruit, with an aromatic complexity and cup refinement comparable to Geisha. This batch undergoes a highly controlled and technically complex washed process. The cherries are carefully selected (approximately 70% deep red and 30% pink), with an average Brix of 23°. After disinfection, the coffee undergoes 48 hours of oxidation followed by 12 hours of anaerobic fermentation in plastic tanks at controlled temperatures between 14 and 20°C. Subsequently, additional oxidation stages are carried out with wort recirculation to enhance and balance the sensory profile. This is followed by a submerged fermentation at 28°C for 8 hours, leaving mucilage on the grain. The process concludes with quenching, washing the coffee with hot water at approximately 50°C to halt fermentation and lock in aromatic compounds. Drying begins in the sun and finishes in a stainless steel dehumidifier for 70 hours at 35°C, resulting in a floral, expressive, and highly defined cup profile.

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: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: Geisha Process: Natural Region: Highlands of Volcán Barú, Panama Altitude: 1300 meters above sea level Sensory profile: Red berries, mandarin, mango Producer information: This coffee is produced by Ratibor Hartmann at Finca Hartmann, located in the highlands of Volcán Barú, Panama. The Hartmann family is recognized for its commitment to sustainability and excellence in specialty coffees. Lot 69 is a micro-lot of natural Geisha, distinguished by its vibrant profile of tropical fruit, red berries, and floral notes, accompanied by a creamy and juicy texture in the cup. The combination of altitude, volcanic terroir, and carefully executed natural processing results in an expressive, complex, and clean cup.

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.