'Odyssey' Iris Estate, Panama, Nitrogen Anaerobic Natural
- Regular price
- $87.00
- Sale price
- $87.00
- Regular price
-
- Unit price
- per
Tropical, orange and peach
200g
20% OFF AT CHECKOUT
New in!
COFFEE PROFILE
This Nitrogen Anaerobic Natural processed Geisha from Iris Estate transitions through several sweet fruit notes, including ripe peach, orange and tropical fruits.
| TASTES LIKE | Tropical, orange and peach |
| ROAST | Filter |
Story
Iris Estate, perched high on the volcanic slopes of Volcán Barú in Panama’s Chiriquí region, spans elevations from 1,800 to 2,300 metres above sea level. Founded in 2017 by industry leaders Jamison Savage, Sasa Sestic, and Elvin Siew, the estate was established to craft world-class Geisha coffees. This pristine high-altitude ecosystem allows the varietal to express its terroir with purity and precision, making Iris Estate a beacon of excellence in specialty coffee.
The Odyssey Nitrogen Anaerobic Natural lot embodies the estate's innovative spirit. Here, only the highest Brix Geisha cherries are hand-selected and placed into sealed stainless-steel tanks, flushed with nitrogen gas to create an oxygen-free fermentation environment. This process, lasting up to 100 hours, allows controlled microbial activity that enhances sweetness, texture, and aromatic complexity. Following fermentation, cherries are dried slowly on raised beds under partial shade for several weeks, preserving clarity and structure.
Iris Estate has quickly gained international recognition, with its coffees featured in several iterations of the World Coffee Championships. The estate's approach combines regenerative farming, precise fermentation control, and sensory-driven experimentation, positioning it among Panama’s most innovative and respected producers. The Odyssey Nitrogen Natural exemplifies this philosophy, delivering a cup of intense florals, tropical fruit sweetness, and refined acidity, showcasing both scientific innovation and the extraordinary terroir of Volcán Barú.
| PRODUCER | Jamison Savage, Sasa Sestic and Elvin Siew |
| REGION | Cañas Verdes, Boquete |
| VARIETAL | Geisha |
| PROCESS | Nitrogen Anaerobic Natural |
| ALTITUDE | 1500-1550 masl |
Origin
Cañas Verdes, Boquete, Panama
Coffee cultivation in Panama’s Chiriquí Province, particularly in the Boquete and Volcán-Barú highlands, traces back to the mid-19th century, forming a key agricultural legacy in Central America. Introduced in the 1850s via trade routes from Costa Rica and Colombia, the region's volcanic soil, abundant rainfall, and cool high-altitude climate proved ideal for Arabica cultivation. Early settlers, including European and Colombian migrants, established small family farms on the slopes of Volcán Barú, laying the groundwork for one of the world’s most prestigious coffee regions.
By the early 1900s, Boquete, Volcán, and Renacimiento had become central to coffee production. These farms, typically small, shade-grown, and family-operated, continue to define the region, producing coffees with refined acidity and complexity due to the rich volcanic soils and elevations above 1,400 metres. This attracted regional buyers long before Panama gained global recognition for quality.
A significant turning point occurred in the 1990s and early 2000s when Boquete producers began cultivating the Geisha variety, initially brought from Ethiopia via Costa Rica. In 2004, Hacienda La Esmeralda’s Geisha lot won the Best of Panama competition, setting a global benchmark for cup quality and price. This transformation elevated Panamanian coffee from a regional export to a symbol of excellence. Today, the Chiriquí highlands are synonymous with innovation and precision in coffee production."
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 | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 37 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00. |
| Best Freeze Date | 7-12 days after roast |
