BREWING METHODS: Espresso & Filter

SCA SCORE: 92

MOKLAIR RANKING: Prodige

TRACEABILITY: Jamison Savage, Morgan Estate, Boquete, Panama

FLAVOR PROFILE: Red Fruits, Floral, Bourbon, Apricot, Strawberry, Orange, with Tropical and Whiskey Notes as it Cools

BODY: Juicy

ACIDITY: Light

PROCESS: Natural Carbonic Maceration

VARIETY: Gesha

Morgan Estate

The Morgan family, rooted for generations in Volcán, in the Chiriquí region of Panama, has owned their farm for over 25 years. Seven years ago, they introduced Geisha coffee trees, nestled in a lush valley surrounded by tropical rainforest. A river runs through their 12-hectare property, bordered by century-old trees and waterfalls, home to abundant wildlife.

Award-winning producer Jamison Savage, married to a member of the Morgan family, manages the farm with remarkable precision. Thanks to his meticulous processing techniques, each lot meets the highest standards of quality. During drying, Jamison ensures the beans are regularly turned on multi-level beds, guaranteeing exceptional flavors and unique aromatic clarity.

Morgan Estate perfectly illustrates the potential of Geisha coffee when cultivated in harmony with its natural environment. It is a true model of sustainable farming, where every detail reflects a deep respect for nature.

The Symmetry Process: Carbonic Maceration and Natural Drying

The Symmetry process is based on the classic method of carbonic maceration, specially adapted to this farm, which is undergoing a rebirth after being completely destroyed by violent weather. This is followed by a natural drying phase. This technique enhances the characteristics of coffees produced through controlled carbonic maceration.

The cherries are first depulped, then placed under pressure with CO₂, quickly creating an ideal pre-fermentation environment. This process accentuates aromatic complexity and purity of flavors, revealing the exceptional finesse of this Geisha.