Don Benjie / Stephan Muller

Nestled in Bajo Mono, Boquete at an altitude of 1,500 meters above sea level, Finca Don Benjie, led by Stephan Muller, is renowned for its innovation and precision in processing. This Geisha Natural reflects the farm’s dedication to expressing terroir through meticulous fermentation and drying techniques.

The cherries were hand-picked at peak ripeness and transferred to custom-built stainless steel tanks for fermentation. Guided by LOY-007 and LOB-002, the process lasted 3.8 days under carefully monitored conditions at an average temperature of 22.3°C. After fermentation, the coffee was dried slowly and evenly in temperature- and humidity-regulated drying rooms for 34.6 days, ensuring depth and clarity in the final cup.

Cup profile:
A layered and expressive Natural Geisha, with notes of tropical fruit, red berries, and florals, complemented by honey-like sweetness and a long, elegant finish. Expect a vibrant balance of fruit-forward intensity and refined structure.

Body & Acidity:

• Body: Silky, medium

• Acidity: Bright, fruity, and well-integrated

Recommended brew method:
Exceptional for filter brews (V60, Kalita, Chemex) to highlight its tropical complexity and floral aromatics. For a denser expression, espresso can reveal its ripe fruit sweetness and silky texture.