With this Panama Mazelab, Mazelab focuses on the purity and elegance of the cup. These beans from Paso Ancho bring subtle citrus notes, white flowers, ripe nectarines, and a honeyed sweetness that develops beautifully when sipped slowly. It is exactly the type of coffee that will delight both lovers of floral profiles and those looking for juiciness without excessive acidity.
The beans come from the Santamaría Estate farm in Paso Ancho, high in the province of Chiriquí below the Barú massif . The farm has a tradition dating back almost 75 years: it was founded in 1950 by Don Urbano Santamaría and is now run by his family, led by Edwin Santamaría. The fields are located at an altitude of approximately 1,560–1,946 meters above sea level, where the coffee trees benefit from a cooler climate and volcanic, nutrient-rich soil—a combination that suits Geisha well. The farm is one of the names that is regularly heard at Best of Panama competitions; in recent years, it has won awards in both the Geisha Natural and Geisha Washed categories . All this is reflected in the cup as precision, delicacy, and a long, floral-fruity line.
The processing is fully washed to bring out the purity and layering of delicate tones. After being harvested by hand and carefully sorted, the cherries are hulled, followed by controlled fermentation, thorough washing with mountain water, and slow drying, which stabilizes the structure of the bean and locks in the delicate floral aroma. The result is a coffee that, when brewed in coffee makers and drippers, delivers a crystal-clear cup with a silky texture and a long honey finish; it shines on a filter, but does not get lost even in a more delicate "modern" espresso. If you want to taste why Panamanian Geishas have become a symbol of elegance, this lot is a beautiful, textbook example.