| Country : Panama | Processing : Anaerobic Slow Dry 192 H |
| Region : Potrerillos, Dolega | Producer : Lamastus Family |
| Altitude : 1,570 - 1,800 masl | Tasting Notes : Apricot, Bergamot, White Wine |
| Varietal : Geisha |
El Burro Estate, is one of the southernmost coffee farms in Panama. The coffee from El Burro is distinctive for several reasons. The farm is situated at a high elevation, boasting rich, and young volcanic soil. During the night, this air grows cold, and these low temperatures can prolong the ripening time of the cherries which directly influence the sweetness of the coffee. All of these exceptional growing conditions, reminiscent of those found in Elida, contribute to producing a distinguished cup of coffee.
In order to bring different spectrums from this elegant Geisha, Wilford experiments by using an anaerobic slow dry (ASD) process. Cherries are first fermented in sealed tanks, and for this specific coffee for a staggering 192 hours in sealed tanks. After fermentation, the cherries are dried on multi-layered drying beds for a prolonged phase between 40 - 60 days.
A dynamic growing environment and anaerobic natural slow dry add new depths of flavors, juicy apricot notes, followed by the refreshing acidity of bergamot, and an elegant finish like a crisp white wine.
