Named after the daughter of Diego, Letty Bermudez is a coffee that is incredibly sweet. This coffee is reminiscent of peach candies, yet dynamic, citric, floral and clean as expected from Geisha. In the cup we taste the intense sweetness of peach candies similar to peach rings or fuzzy peaches. This coffee is delicate and floral reminding us of oolong tea with a long sweet finish. **Variety** This variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the "Best of Panama" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas. **Processing** The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage. Then, cherry is depulped and fermented in wet processing with tropical yeast to increase the fruity flavour. The coffee is then washed with thermal shock, meaning the temperature is rapidly increased and decreased. The coffee is dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation. **About The Producer** The Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, they uses precise bio reactors to ferment the product. They measures everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing. **Transparency** * Direct: $66 USD/KG * Roasted Costs: $82.90 USD/KG DDP