El Colibri Washed Geisha | Panama
£24.95
- Peach, Honey, Stone Fruit, White Blossom
Additional information
Coffee Details
- Country of Origin
- Panama
- Region
- Chiriquí
- Varietal
- Geisha
- Process
- Washed
- Roast Level
- Light
- Farm
- El Colibri
- Altitude
- 1780 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Peach, Honey, Stone Fruit, White Blossom
Overall profile
Clean and floral: white blossom leads, with peach and stonefruit through the middle and honey on the finish.
Sensory profile
- Acidity
- 2/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 0/3
- Adventurous
- 3/5
About Mazelab
Mazelab is a Prague roastery founded by Jackie and Thu, selecting coffees for clarity, sweetness, complexity and character. Each roast is guided by taste rather than a fixed light or dark style, aiming to reveal what is already present in the bean. Its approach respects every producer, picker...
Roaster notes
Panama — El Salto Premium Coffee (Suárez Family) Camiseta Geisha "El Colibrí," Lot #033 (Washed)
Tastes Like — 🌼 White Blossom • 🍑 Peach • 🍑 Stonefruit • 🍯 Honey
DETAILS
- Producer: El Salto Premium Coffee (Carlos & Laura Suárez, Grupo Vicala)
- Farm: Camiseta
- Region: El Salto, Boquete, Chiriquí, Panama
- Varietal: Geisha
- Process: Washed
- Altitude: 1,780 masl
- Picked: 20 February 2026
- Lot: #033
- Roast Profile: Lighter roast (Reserve line, 50g)
INTRO
Named El Colibrí by the family, this Geisha comes from Camiseta in El Salto, the cool high ground above Boquete on the road up to Volcán Barú National Park. In the cup: white blossom, peach, stonefruit, and honey.
THE PRODUCER
The Suárez family has grown coffee in El Salto since 1948, with roots in Boquete going back to 1900. Today Carlos and Laura Suárez run the farms as El Salto Premium Coffee (Grupo Vicala), across Camiseta, Los Limones, and Doña Eira between 1,500 and 1,780 masl. Camiseta sits at 1,780 masl, where temperatures run 13–22°C. Every pick is floated and sorted by hand, dried slowly in the shade on African beds with the mountain breeze, and finished in a static dryer at low heat.
Geisha traces its roots to the forests of southwestern Ethiopia. At its best it shows intense florality, a delicate tea-like quality, bright citrus, and tropical fruit. The plants are slender, shy to yield, and offer little disease resistance, which is why great examples stay rare.
THE PROCESS
Cherries were picked on 20 February 2026, floated and sorted by hand, and left to ferment lightly in the cherry before pulping. The coffee then spent 36 hours in open tanks, was washed clean, and dried for 12 days in the shade on African beds, followed by 6 hours in a static dryer at 36°C.
The light in-cherry ferment followed by a 36-hour open-tank stage is the defining combination. It lets Geisha's blossom and stonefruit character come through cleanly with a honeyed sweetness.
THE CUP
Clean and floral: white blossom leads, with peach and stonefruit through the middle and honey on the finish.
Flavour Notes
🌼 White Blossom 🍑 Peach 🍑 Stonefruit 🍯 Honey
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