Gesha - Washed Lot 17 - El Burro

El Burro Estate sits at 1,700–1,800 masl in Chiriqui, Panama, within Baru Volcano National Park's young volcanic soils and cool cloud forest. The washed process involves burgundy-ripe harvesting, pulping, and 24–36 hour fermentation at cool temperatures (13–20°C), followed by 15–20 days of bed or dark-room drying. Extended ripening from cold nights and 3,200mm annual precipitation concentrate the cup into white peach, Meyer lemon, and jasmine—a refined expression of high-altitude, geologically rich terroir that justifies the Geisha variety's premium reputation.