Hydrangea Coffee

Gesha - Anaerobic Natural - Hacienda La Esmeralda, Mario Arriba 6ANC

From the Mario Arriba lot at Hacienda La Esmeralda's Jaramillo farm in Boquete, Chiriquí, this Geisha grows at 1,650 masl on steep, manually harvested terrain cooled by mountain mist. The anaerobic natural process—6 days of fermentation in stainless steel followed by 35 days of climate-controlled drying—adds candied fruit aromatics and deepened sweetness while preserving the variety's signature florality. Expect lifted, aromatic florals, fresh raspberry, and gamay-like fruit qualities balanced by tea-like structure and clarity. This lot represents Geisha at its most expressive: processed with intention but never overshadowed by technique.