PANAMA HACIENDA LA ESMERALDA SPECIAL GEISHA MARIO ARRIBA 3FB LOW TEMPERATURE FERMENTATION with some small smatterings of

with some small smatterings of coffee mixed in

are lands of great historical significance

Inoculated Fermentation

Then cherries are removed from the bag and placed on the drying bed

instead depending on that day’s workflow and the volume of cherry harvested

PANAMA HACIENDA LA ESMERALDA SPECIAL GEISHA MARIO ARRIBA 3FB LOW TEMPERATURE FERMENTATION with some small smatterings ofNEW SPECIAL RELEASE 2026 HARVEST PANAMA HACIENDA LA ESMERALDA SPECIAL GEISHA MARIO ARRIBA 3FB LOW TEMPERATURE ROOOM FERMENTATION SLOW DRIED JASMINE PEACH TANGERINE SUGARCANE Mario Arriba 3 FB was harvested on January 16th, 2026 from the highest part of the Mario lot in Hacienda La Esmeraldas Jaramillo Farm. After harvest, the coee cherries were depulped, and subsequently fermented in a low temperature room for 72 hours. This microlot coee was slowly