As you know, the spectacular Dona Elvira – Geisha Washed #1 BOP 2018 arrived in the autumn of 2018 in Dabov Specialty Coffee’s showroom and coffee shop for you to taste and buy. As we have already informed you, on the online auction after Best of Panama record prices were achieved. This is no surprise because in this year’s edition of the exclusive contest the washed Geisha scored a record result – 94.38 points out of a maximum of 100. This is a historic record since the highest rating so far is 94.11.
Our coffee hunter, Jordan Dabov, was also impressed by the quality of the coffees and gave Doña Elvira’s washed Geisha the admirable 94,5 points.
If you are one of our longtime customers, you already know how exquisite the taste of geisha coffees is. Dona Elvira – Geisha Washed #1 BOP 2018 from 2018 is no different. It bursts with the typical Geisha flavors elevated to perfection – jasmine, melon, mellow honey, and more.
Overlooking the Baru Volcano, the Agricola Geisha’s farm of Gonzalo and
The owners of Agricola Geisha claim that their plants are cared for with meticulous attention, from seedlings to maturity. They are fertilized with natural products, maintaining the farm organic and wholesome. “We are a family run business, our name and our reputation are important as three generations of our family are involved and will carry our legacy,” they say. “Our goal is to keep our farm pure and wholesome in order to consistently produce award-winning specialty coffee––coffee that is always natural, flavorful, and aromatic.”
Unlike many farms, in Agricola Geisha they did not start with a business in mind but as a passion project for a recently retired man who found joy in his new hobby. Gonzalo Palenzuela and his wife Irma fell in love with the new project even though they had to face many challenges in learning about, growing and even drinking coffee.
When they participated for the first time in Best of Panama they had to name their coffee. And in a burst of inspiration and honoring the tradition, Irma Palenzuela remembered an old photo of her mother-in-law, Doña Elvira, preparing coffee. And that was it. The old Dona Elvira would say, “Buen Provecho!” when serving it and so do the same today the proud owners of dozens of acres of fertile land bursting with Panama’s most coveted specialty coffees.
Any variety of coffee that is washed passes through wet processing. The coffee cherries first pass through a pulping machine, sorted by weight. After that, they are deposited in a fermentation tank. After the pulp dissolves by naturally occurring enzymes, it is washed from the bean. Depending on temperature and humidity, this process takes between 12 to 72. After fermenting, the washed coffee is spread out to dry until it reaches approximately 11% moisture content.
