[LIMITED] Panama Lamastus Anaerobic Slow Dry Geisha

Notes from Han:

For four generations, the Lamastus family has been growing coffee in Panama. 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.

We approached the roast gently to respect the extended processing.

The result? Tropical fruits, intense sweetness, and layers of complex flavours.

Expressive, just as we hoped.