IRIS ESTATE GEISHA SYMBIOSIS, Panama (Extended Anaerobic Natural)

Iris Estate Geisha Symbiosis comes from Iris Estate, a farm on the western slope of the Barú volcano, in the Volcán area of Chiriquí, Panama, at an altitude of 1,850 to 2,300 meters. The farm was established by three people from the specialty coffee world: Jamison Savag and Saša Šestić. Jamison also runs nearby Finca Deborah, while Saša Šestić was the 2015 World Barista Champion and is the founder of ONA Coffee in Australia. The coffee comes to us through Project Origin, the ethical trading company associated with Saša Šestić.

At this altitude, Green Tip Geisha cherries ripen very slowly. Cool nights, the shade of the rainforest, and the land’s orientation to the sun give each lot time to develop sweetness. The farmers here work with regenerative agriculture systems, growing coffee in the shade of forest trees.

Symbiosis is processed using the Extended Natural Anaerobic method, and its name says a lot about it: the cherry and the environment in which it ferments work together. The cherries are picked at perfect ripeness, at 21–24 degrees Brix (the fruit’s sugar level), and are sorted again before fermentation. They are then placed in airtight tanks, where they remain for 100 hours, with no inert gas added. Fermentation produces its own CO2, creating an oxygen-free environment, while the beans slowly absorb the fruity aromas from the cherries. Temperature and pH are monitored several times a day.

After fermentation, the cherries are dried for approximately 20 days on three-tiered raised African beds in a drying room with controlled temperature, humidity, and airflow. They are turned constantly to ensure even drying, until their moisture content reaches 11%. Next comes a resting period: the beans remain in the dried cherry husk, in GrainPro bags, in a cool warehouse, where they continue to absorb some of the fruit’s aroma and sweetness. Finally, the coffee is hulled and sorted by density, size, shape, and color.

In the cup, Symbiosis develops notes of jasmine, strawberries, dried mango, and clementines, with hints of red grapes and cherries, in an expressive cup with lively acidity, an intense floral aroma, and abundant sweetness.