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Iris Estate Aril, Panama, CM Washed
Tropical, Yellow stone fruit and floral
200g
This Carbonic Maceration (CM) Washed Geisha lot from Iris Estate delivers the variety's signature delicacy amplified by extended CM fermentation. Tropical sweetness and yellow stone fruit lead with luminous clarity, with a hint of florals adding a lift to the finish.
| TASTES LIKE | Tropical, yellow stonefruit and floral |
| ROAST | Filter |
| COMPONENTS | n/a |
Iris Estate is a collaboration between Jamison Savage, Saša Šestić, and Elvin Siew, centred on Finca Deborah – one of Panama's most celebrated high-altitude farms on the slopes of Volcán Barú in Chiriquí. Sitting at 1,850–2,300 metres, the estate is defined by relentless processing innovation and exceptional Geisha cultivation. The Aril lot represents Iris's carbonic maceration washed approach, preserving the variety's florality and brightness through carefully controlled fermentation.
| PRODUCER | Jamison Savage, Sasa Sestic and Elvin Siew |
| REGION | Volcán |
| VARIETAL | Geisha |
| PROCESS | Carbonic Maceration (CM) Washed |
| ALTITUDE | 1850-2300 masl |
Panama is renowned for producing some of the world's most celebrated and expensive specialty coffees, especially in the Chiriqui province and the Volcan and Boquete regions, known for Geisha production. The coffee belt lies along Volcan Baru, Panama's highest peak at 3,475 metres. Here, a unique combination of altitude, volcanic soils, and the Bajareque, a cool misty breeze from the Caribbean, creates exceptional conditions for coffee cultivation.
Panama's specialty coffee industry transformed in the early 2000s when the Peterson family of Hacienda La Esmeralda isolated Geisha and entered it in the 2004 Best of Panama competition, achieving unprecedented scores and auction prices. Since then, Panama Geisha has become the most sought-after coffee variety globally, with producers investing in precision growing and processing. Today, Panama is home to a cluster of innovative specialty coffee producers, advancing techniques like carbonic maceration and natural processing, reshaping the global understanding of flavour development and fermentationegion for elite coffee lots and collector-grade releases.
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 91 degrees C. Start with a 60g bloom for 30 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30 |
| Best Freeze Date | 7-12 days after roast |