Panama Lamastus Anaerobic Slow Dry Geisha

Why this bean

Today, they produce coffees across three farms in Boquete (Elida Estate, El Burro Estate, and Luito Geisha Estates) surrounded by the slopes of Volcán Barú. For this lot, ripe cherries undergo anaerobic fermentation for three to five days, followed by a slow 35–60 day drying process on raised beds to develop sweetness and complexity.