This is a rare Panama Geisha, naturally processed at Hartmann Reserve, expressing intense tropical sweetness, florals, and juicy stone fruit. Light roasting brings clarity and elegance.
Variety:
Geisha 
Origin: Panama
Region: Santa Clara
Process: Natural
Cupping Score By Q-Grader: 91
Crop Year: 2025
Hartmann Reserve Geisha Natural comes from Finca Hartmann in Santa Clara, Panama, at altitudes between 1,800 and 2,050 meters. The Hartmann family monitors these microlots carefully, selecting only the very best cherries to preserve purity. handpickerscoffee.gr +1 The cherries undergo natural processing, fully whole, over roughly 12–15 days on African beds. Afterward, the batch passes through a “black room” dehydration step to homogenize drying and finalize moisture levels. Moonwake Coffee Roasters +1 We chose this lot because it embodies the moment of awakening in our journey. When Alexandros first visited Panama, tasting Geisha was a revelation. This coffee brings that electric memory into your cup — floral, juicy, precise — and honors our commitment to exceptional single origins.
This recipe seeks balance between clarity and depth. Expect citrus lift, peach and blueberry in the forefront, finishing with dried pineapple and syru
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Grown at 1,800–2,050 masl in Santa Clara, Panama. Geisha trees are cultivated under shade, allowing slow cherry maturation. Harvesting takes place bet
The cherries undergo natural processing on African beds for 12–15 days, promoting intense fruit character and clean fermentation. Constant turning ens
Once the ideal moisture is reached, the beans are stabilized and meticulously sorted by density and visual defects, ensuring the highest quality micro
The coffee is exported with stabilized moisture (10.5–11%) and vacuum-sealed to preserve its delicate aromatics during transit from Panama to Europe.
This coffee is roasted to order at Lighttell 72, highlighting the Geisha’s vibrant aromatics and delicate structure. We recommend brewing it after 20
