Panama — Carmen Estate Geisha Provenance The fifth release in our 10-Year Series is a new coffee for Assembly, and an example of truly world-class flavour complexity. This naturally processed Geisha is from the renowned Carmen Estate, who were previous Best of Panama winners. This lot was also selected by Jake Mummery as part of his bespoke blend for the Irish Brewers Cup, where it was combined with our first 10-Year release, Finca Deborah Echo Geisha, to create his winning routine. A fitting expression of this coffee’s calibre. Explore our full 10-Year series. Process This lot is produced using Carmen Estate’s traditional, low-intervention natural method, referred to by the team as their ‘winey’ process. The term distinguishes this small-scale, quality-focused approach from the larger-volume natural processing more commonly associated with other origins. Only fully ripe cherries are selectively harvested, before being laid to dry slowly under the sun. During drying, the cherry is carefully raked to maintain consistency across the lot, with any damaged or irregular fruit removed by hand. With a variety as rare and expressive as Geisha, the processing is kept deliberately simple. This allows the inherent qualities of the variety, altitude and volcanic growing conditions to shine. The result is a clean, structured cup with floral aromatics, berry sweetness and a juicy, mouth-watering texture.

Panama — Carmen Estate Geisha Provenance The fifth release in our 10-Year Series is a new coffee for Assembly, and an example of truly world-class flavour complexity. This naturally processed Geisha is from the renowned Carmen Estate, who were previous Best of Panama winners. This lot was also selected by Jake Mummery as part of his bespoke blend for the Irish Brewers Cup, where it was combined with our first 10-Year release, Finca Deborah Echo Geisha, to create his winning routine. A fitting expression of this coffee’s calibre. Explore our full 10-Year series. Process This lot is produced using Carmen Estate’s traditional, low-intervention natural method, referred to by the team as their ‘winey’ process. The term distinguishes this small-scale, quality-focused approach from the larger-volume natural processing more commonly associated with other origins. Only fully ripe cherries are selectively harvested, before being laid to dry slowly under the sun. During drying, the cherry is carefully raked to maintain consistency across the lot, with any damaged or irregular fruit removed by hand. With a variety as rare and expressive as Geisha, the processing is kept deliberately simple. This allows the inherent qualities of the variety, altitude and volcanic growing conditions to shine. The result is a clean, structured cup with floral aromatics, berry sweetness and a juicy, mouth-watering texture.