Iris Estate Ambrosia, Panama, Nitrogen Washed
- Regular price
- $86.00
- Sale price
- $86.00
- Regular price
-
- Unit price
- per
Pineapple, jasmine and peach
200g
COFFEE PROFILE
This Nitrogen Washed Geisha is juicy, sweet and complex. A tropical note of pineapple, and jasmine florals are present in each sip, and a sweet flavour of fresh peach intensifies as the brew cools.
| TASTES LIKE | Pineapple, jasmine and peach |
| ROAST | Espresso |
Story
Iris Estate, on the western slopes of Volcán Barú in Chiriquí, Panama, is one of the highest coffee farms in the country, ranging from 1,850 to 2,300 metres above sea level. Founded by Jamison Savage in collaboration with Sasa Sestic and Elvin Siew, the estate integrates altitude, forest environment, and processing science to produce high-density, aromatically precise Geisha. The Ambrosia lot is processed using a nitrogen-controlled washed fermentation: ripe cherries are hand-picked, sorted, and fermented in oxygen-free tanks before being pulped, washed, and slow-dried on raised beds. This meticulous approach delivers exceptional clarity, texture, and refined floral intensity, reflecting Iris Estate’s philosophy of engineering terroir, variety, and process together for elite Geisha coffees.
| PRODUCER | Jamison Savage, Sasa Sestic and Elvin Siew |
| REGION | Volcán, Chiriqui |
| VARIETAL | Geisha |
| PROCESS | Nitrogen Washed |
| ALTITUDE | 1850-2300 masl |
Origin
Volcán, Chiriqui, Panama
The highlands of Chiriquí, particularly around Volcán Barú, have long been recognised as Panama’s premier coffee-growing region due to their altitude, volcanic soils, and cool mountain climate. While Boquete gained fame for Geisha in the early 2000s, the Volcán side of the mountain is colder, higher, and more extreme, producing ultra-high-density beans with slower cherry maturation. Historically remote, Volcán has emerged over the past decade as a frontier for specialty coffee, where micro-lot separation, extreme altitude farming, and advanced fermentation techniques are unlocking new levels of clarity, structure, and aromatic precision. Today, farms like Iris Estate showcase how elevation and environment can be leveraged to create exceptional, long-lived cups with unparalleled floral and textural complexity.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.3g in the portafilter to extract 42g in the cups in 25 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
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