Hacienda La Papaya
Typica Mejorado · Fully washed
Date syrup · Soft florals · Green grape
$18
View coffee
Volcán (Tierras Altas), Chiriquí · Panama
Iris Estate
Terroir Geisha · Washed
Clementine · Grape · Elderberry · Sweet cream
Subtle clementine, grape and elderberry with balanced acidity. Sweet cream and butterscotch become clearer as the cup cools.
This selection is currently sold out.
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- Process
- Washed
- Roast
- Very light
- Size
- 150 g
In the cup
Clementine,Grape,Elderberry
Subtle clementine, grape and elderberry with balanced acidity. Sweet cream and butterscotch become clearer as the cup cools.
The producer & process
Jamison Savage
Jamison Savage produces Iris Estate coffees in the high-elevation cloud forests of Volcán, Panama. For this washed Geisha, ripe cherries were selected above 21° Brix, depulped, and shade-dried on raised beds for more than ten days. The dried coffee rested in protective bags before milling and export.
Jamison Savage applies a scientific, data-led approach at Iris Estate and Finca Deborah in Panama’s high cloud forests. Volcanic soils, elevation and distinct microclimates shape these coffees, which have earned Best of Panama recognition and strong auction results.
A private forest reserve helps protect biodiversity around the farms. For this lot, careful selection and slow drying support a layered, harmonious cup rather than overwhelming floral or citric intensity.
Lot details
- Producer
- Jamison Savage
- Origin
- Volcán (Tierras Altas), Chiriquí, Panama
- Variety
- Geisha
- Process
- Washed
- Elevation
- 1,900–2,300 m
- Roast
- Very light
- Cherry selection
- Above 21° Brix
- Final moisture
- 10.5–11%
- Origin rest
- Up to 90 days before milling and export
Processing details
Only intact, ripe cherries above 21° Brix were selected. Prompt processing with low-water equipment was followed by shade drying on raised beds in a dedicated dry-house for more than ten days. The slow drying protected the parchment against cracking and brought moisture to 10.5–11%.
At origin, the dried green coffee rested in GrainPro bags for up to 90 days to equalize moisture and develop complexity while still in parchment. This reposo took place at origin while the coffee was still green, before milling and export.
After hulling, the coffee was sorted by density, size and color, then vacuum-packed for export.
Brewing & resting
Our standard pour-over starts with 15 g of coffee and 240–250 g of water at 88–92°C. Adjust for your grinder and the coffee’s time off roast.
Leave the bag sealed for at least two weeks after the roast date. Most of our coffees taste best around four weeks after roast.
Shipping & support
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