Panama Don Julian Geisha Natural

Description

Every coffee has a story, and the most interesting ones are the coffees that are able to tell their own story with just the cup you’re enjoying. Our new Panama Hacienda Don Julian Geisha is one of those coffees. Grown high in the mountains of Boquete, Panama, this remarkable coffee showcases everything coffee lovers have come to expect from an exceptional geisha varietal: vibrant fruit, elegant florals, and remarkable sweetness balanced by a delicate, tea-like body. In the cup, you'll discover notes of black currant, ripe papaya, and fragrant rose, creating a coffee that's both expressive and refined. Whether you're already a devoted geisha enthusiast or looking to experience your very first one, Hacienda Don Julian offers an incredible opportunity to taste why Panama has become synonymous with some of the world's finest coffees. Hacienda Don Julian is owned and operated by Heakyung Kang Burneskis, a Korean American coffee producer. She co-founded Hacienda Don Julian with her husband, Dr. Richard D. Burneskis. Following his passing in 2004, Heakyung has continued to lead the farm with dedication, preserving their shared vision while producing exceptional coffee. A farm built around quality and sustainability Established in 1999, Hacienda Don Julian is located in the world-renowned coffee-growing region of Boquete, Panama, where elevations range from 1,600 to 2,000 meters above sea level. The higher the elevation the coffee plants grow, the sweeter and rarer the coffee tends to be. Spanning 41 hectares, the farm has earned recognition as one of the most beautiful coffee farms in the world, not only because of its stunning landscape, but because of its dedication to preserving the surrounding environment. The combination of towering elevations, cool mountain temperatures, volcanic soils, and careful farming practices creates ideal conditions for growing exceptional specialty coffee. Coffee cherries mature more slowly at these elevations, allowing them additional time to develop sugars and organic acids that eventually translate into greater sweetness, complexity, and clarity in the cup. The industry standard suggests that the harder it is for the coffee plant to grow, the better the coffee will taste.