Panama | EYLA 365 - Honey Geisha

Tasting Notes: Jasmine, Lemon, Nectarine, White tea

Origin: Chiriquicito, Panama

Farm: EYLA 365

Producer: Enoc, Yaneth, Libney, and Abner Caballero

Elevation: 1250 masl

Varietal: Geisha

Process: Honey

About: 

EYLA 365 is run by the Caballero family. We were fortunate enough to have spent a week with them in Panama, where we sourced this coffee directly. The Caballeros have been inspirational to us in many ways, from how they run their family as a business to how incredibly warm and welcoming they have been to us. They even offer up free coffee outside of their home to people driving by. Abner even gave up his bedroom to transform it into their drying room.

The Caballeros put so much care into their processing that really shines in the final product. Every single cherry that gets picked is hand picked. Each cherry gets hand sorted before floating. Once the coffee is dried, every single coffee seed gets hand sorted by the family. It's incredibly hard and time consuming, but the result is truly incredible and special.

Of all of the coffee's we had with the Caballeros, Abner was always especially proud to serve his washed and honey geisha. Usually he would serve us a cup at breakfast with a smile on his face and ask "what do you think?" This was one that was so incredibly special and a reminder of why the Panama Geisha is so coveted. His processing for this coffee truly preserves the terroir and brings out the most complex and delicate notes of white tea, jasmine, lemon, and nectarine. It's so sweet and complex!

From the producer:

Harvest date: 1/9/2026. This is a traditional honey, de-pulped on January 10th, and dried on raised beds until reaching the correct humidity level.

Rest and house recipe: We're resting this for ~14+ days before brewing.

Orea O1 - 202° water (~30ppm), 1:16.5 ratio, ~24 on the C40. 
0:30 bloom, then 3 pours to final volume, pouring once water is near the coffee bed, finishing around 2:30.

Roast Level:

 Intensity: 

Whole Bean Coffee