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Marcel & Iris Miranda own and run Bambito Verde Farm. This region, nestled near the Volcán Barú, is world-famous for its rich volcanic soils and unique microclimates that are ideal for producing Geisha coffees. The farm itself sits at a high altitude of 1850 meters above sea level where the cooler temperatures cause the coffee cherries to mature more slowly. This allows for a greater concentration of complex sugars and acids within the bean, resulting in a raw product with exceptional potential.

This Geisha lot first undergoes a 2-day natural fermentation before being depulped for a washed fermentation, all maintained at 16°C. It is then dried for 15 days in a 21°C cold room, followed by 5 days in a warm greenhouse. This precise technique yields elegant notes of honeysuckle, yuzu, apricot, and oolong.