ExperimentalCosta Rica
Don Eli Tomodachi
Taza Coffee Company
Forest berries, wine, fresh orange
Experimental
Don Eduardo Geisha Symmetry CM Natural
SÖT Coffee Roaster, Osaka
Panama · Carbonic Maceration Natural (anaerobic CO2 Fermentation) · Geisha (green-tip)
Citrus, honey, jasmine
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Experimental coffees push ferment and wine-like notes.
Why this bean
Green-tip Geisha at ~1,850m, finished with controlled CO2 fermentation. Light roast keeps it transparent — bright citrus acidity, honey-like sweetness, elegant jasmine aromatics, a long graceful finish.
Origin
- Producer
- Harold Sabin (Don Eduardo Estate / Savage Coffees)
- Region
- El Salto, Boquete, Chiriquí, Panama
- Altitude
- 1,850 masl
- Variety
- Geisha (green-tip)
- Process
- Carbonic Maceration Natural (anaerobic CO2 Fermentation)
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From the guide