This exceptional micro-lot is a vibrant expression of the Geisha variety, meticulously cultivated by legendary coffee expert Willem Boot at Finca La Mula in Panama, founded in 2006. Nestled in a pristine cloud forest at 1,700 meters on the Barú Volcano, the high-altitude terroir and unique microclimate significantly slow cherry maturation, concentrating sugars and fostering immense flavor complexity. Finca La Mula exclusively focuses on cultivating the single Geisha variety, with Natural processing as its core feature, perfecting a single variety processed a single way to its absolute extreme. This pursuit of perfection is backed by the century-old coffee family, the Hartmanns. After harvest, the cherries are sent to the Hartmann family's processing facility for post-harvest handling. They perfectly transplanted their technical philosophy of "extended fermentation and extremely slow drying" used in their washed Geisha processing into this Natural lot—unlike most Panamanian Natural Geishas with a drying cycle of about 30 days, Finca La Mula's Natural process extends up to 32 days. This "slow-dry" technique concentrates flavors during the gradual dehydration, precisely controlling fermentation within the golden zone that generates fruity notes and sweetness, while perfectly avoiding fermented off-flavors. This is the key differentiator from other Panamanian Natural Geishas: retaining the rich, jammy notes of a Natural while maintaining the astonishing cleanliness of a Washed, delivering a thick yet crystal-clear mouthfeel like honey juice..

Tasting notes : Plum, Tangerine, Honey