Grown on the ALE plot of the Mima Estate farm at 1820 m above sea level, this Geisha benefits from the natural shade of the Barú volcano's forests, promoting a slow and optimal maturation of the cherries. Manually harvested on February 20, 2025, it was carefully sorted then depulped before being transferred to fermentation tanks. The coffee fermented for 18 hours with its mucilage. This fermentation was influenced by Boquete's natural thermal amplitude: the temperature drops to 15 °C during the night, slowing microbial activity, then rises to nearly 20 °C during the day, which favors a progressive and controlled fermentation. After this process, the coffee was washed with pressurized water then dried in a greenhouse on African beds under the sun for approximately 7 days. In the cup, it reveals a brilliant floral aroma marked by orange blossom and white flowers. The palate balances the tangy freshness of clementine with the velvety sweetness of yellow peach, offering a refined, bright, and persistent cup.