Lerida Honey Geisha Lot 5 100g

Flavour Notes

pineapple / raspberry / grapefruit / honey

Sweetness: ●●●●○Acidity: ●●●●○Body: ●●●○○

Lérida Honey Geisha Lot 5 offers a delicate and expressive cup, featuring notes of pineapple, raspberry, and honey, complemented by subtle floral undertones. Its medium body and balanced acidity highlight the elegance and complexity of this high-grown Geisha.

This coffee is processed using the honey method, where ripe cherries are carefully handpicked and depulped, leaving some mucilage on the beans. The beans are then dried under controlled conditions, allowing the natural sugars to enhance the coffee's sweetness and complexity.

About the Farm & Producer

Finca Lérida is one of Panama's oldest and most renowned coffee estates, located in the Boquete region. Established in 1924 by Norwegian engineer Tolleff Bache Mönniche, the farm has a rich history and has been producing exceptional coffee for nearly a century.

The estate is situated at elevations between 1,600 and 2,000 meters in the Alto Quiel region of Boquete, providing ideal conditions for cultivating high-quality Geisha coffee. The farm's commitment to sustainable practices and meticulous processing techniques has earned it numerous accolades, including top placements in the Best of Panama competition.

Lérida Honey Geisha Lot 5 showcases the estate's dedication to excellence, offering a refined and memorable coffee experience.

Produced by Finca Lérida in the Boquete region of Panama · Boquete, the Lerida Honey Geisha Lot 5 represents a meticulous approach to cultivation. This lot features the Geisha varietal, a plant globally celebrated for its distinct floral aromatics and tea-like clarity. By utilizing a honey process, the producers leave a portion of the fruit’s mucilage on the bean during drying, which often bridges the gap between the brightness of washed coffees and the intensity of naturals.

Roasted by Rosso Coffee Roasters, this specific selection highlights a vibrant profile of pineapple, raspberry, grapefruit, and honey. When evaluating such complex profiles, enthusiasts often consult the flavor wheel to better identify the nuanced acidity and sweetness inherent in high-elevation harvests. Grown between 1600 and 2000 masl, this coffee serves as a refined example of how regional terroir and careful processing influence the final cup.