Lérida Estate, Geisha #5 0440 Honey | Panama

Lérida Estate, Geisha #5 0440 Honey (Honey)

Tastes Like — 🍒 Cranberry • 🍇 Red Grape • 🫐 Berries • 🍫 Cocoa Nibs

DETAILS

• Producer: Maria Antonella Amoruso / Amoruso Family
• Farm: Finca Lérida (Lérida Estate)
• Region: Alto Quiel, Boquete, Panama
• Varietal: Green Tip Gesha
• Process: Honey
• Altitude: 1650-2050 MASL
• Harvest: March 2025
• Size: 100g

INTRO

A honey-processed Geisha from Finca Lérida — one of Panama's most storied coffee estates — this Lot #5 captures the delicate florality and tropical sweetness that have made the Amoruso family's work a perennial fixture in the Best of Panama rankings. Sweet aromatics lift from the cup with jasmine at the fore; the palate brings juicy pineapple and ripe peach, held together by a silky, honeyed texture that lingers cleanly into the finish.

THE PRODUCER

Finca Lérida is a historic 100-hectare estate in the prestigious Alto Quiel area of Boquete, founded in 1924 by Norwegian engineer Toleff Bache Mönniche and his wife Julia. Since taking over the estate in 2008, Maria Antonella Amoruso — Boquete-born mother of six, entrepreneur, and coffee lover — has steered Lérida toward global renown as a consistent Best of Panama producer of top-10 scoring lots in both Geisha and Varietal categories.

Of the estate's 100 hectares, 70 are planted with Geisha alongside Orange Bourbon, SL28 & SL34, Typica, and Catuai, whilst 30 hectares of protected forest safeguard the farm's biodiversity and ecosystem integrity. Recognising that coffee workers' well-being is a linchpin of the farm's success, Maria has instituted quality-of-life programmes covering housing, food assistance, and schooling for workers' children, on top of competitive monetary incentives.

THE PROCESS

The Honey process at Finca Lérida (Lérida Estate) involves:

• 🍒 Handpicked ripe cherries — Selectively picked at peak ripeness, identifiable by deep red hue; each bush is harvested up to eight times across the season.
• 🔧 Depulping — Ripe cherries are carefully depulped shortly after harvest, leaving a controlled amount of mucilage on the parchment.
• ☀️ Slow honey drying — Parchment is slowly dried in the open air during the day with constant turning, then sheltered overnight in a dedicated drying house.
• 📅 Rested — After drying, the coffee is rested and conditioned before being sorted, graded, and milled for export.

The result is a cup that expresses the terroir of Alto Quiel, Boquete, Chiriquí, Panama with precision and clarity.

THE CUP

A distinctive honey-processed Geisha that steps well away from the variety's familiar jasmine-and-peach register. Tart cranberry leads on the palate, bright and structured, giving way to the deeper, juicier sweetness of red grape. Mixed berries carry through the middle with a jammy, fruit-forward lift, settling into a finish anchored by cocoa nibs — dry, savoury, and subtly bitter, adding grip and length. Vibrant, complex, and quietly unexpected.

Flavour Notes

• 🍒 Cranberry
• 🍇 Red Grape
• 🫐 Berries
• 🍫 Cocoa Nibs