Description Los Lajones Estate sits on the southwest slopes of the Baru Volcano Nature Reserve in Boquete, Panama, between 1870m and 2350m. Around 40 hectares of coffee are interwoven with roughly 100 hectares of primary tropical cloud forest, making it one of the more biodiverse coffee farms in Panama. The farm is owned and managed by Graciano Cruz Landero, a Zamorano trained agronomist with a background in plant pathology and microbiology, plus an MBA from INCAE. The Bambu Gesha block, planted in 2008, grows under oak shade in soils rich with native mycorrhizae, fungi and other microorganisms. Trees reach up to three metres, so ladders are used to selectively pick only the ripest cherries at the highest reaches. The plantation is farmed ecologically with no chemical pesticides, using biological pest control, and primarily organic fertilisers and compost, with small amounts of conventional fertiliser used to maintain balance within natural conditions. For this honey Gesha, processing happens on site in each area of the farm to keep the time between harvest and pulping within five hours. Ripe cherries are pulped without water, leaving a controlled layer of mucilage on the parchment, then spread on African beds for sun drying over roughly 10 to 15 days, with careful turning to ensure evenness. The dried parchment then rests on the farm for 45 to 60 days before dry milling, allowing flavours to stabilise and clarify. It’s a microlot that highlights both the biodiversity of Los Lajones and the craft behind Graciano’s water free honey process. Limited Release: 35 bags. PRODUCER Graciano Cruz PROCESS Honey REGION Volcan Baru, Boquete, Chiriqui ELEVATION 1970 - 2000 VARIETAL Gesha FLAVOUR PROFILE Floral, bergamot, pear, white sugar ROAST Filter

Description Los Lajones Estate sits on the southwest slopes of the Baru Volcano Nature Reserve in Boquete, Panama, between 1870m and 2350m. Around 40 hectares of coffee are interwoven with roughly 100 hectares of primary tropical cloud forest, making it one of the more biodiverse coffee farms in Panama. The farm is owned and managed by Graciano Cruz Landero, a Zamorano trained agronomist with a background in plant pathology and microbiology, plus an MBA from INCAE. The Bambu Gesha block, planted in 2008, grows under oak shade in soils rich with native mycorrhizae, fungi and other microorganisms. Trees reach up to three metres, so ladders are used to selectively pick only the ripest cherries at the highest reaches. The plantation is farmed ecologically with no chemical pesticides, using biological pest control, and primarily organic fertilisers and compost, with small amounts of conventional fertiliser used to maintain balance within natural conditions. For this honey Gesha, processing happens on site in each area of the farm to keep the time between harvest and pulping within five hours. Ripe cherries are pulped without water, leaving a controlled layer of mucilage on the parchment, then spread on African beds for sun drying over roughly 10 to 15 days, with careful turning to ensure evenness. The dried parchment then rests on the farm for 45 to 60 days before dry milling, allowing flavours to stabilise and clarify. It’s a microlot that highlights both the biodiversity of Los Lajones and the craft behind Graciano’s water free honey process. Limited Release: 35 bags. PRODUCER Graciano Cruz PROCESS Honey REGION Volcan Baru, Boquete, Chiriqui ELEVATION 1970 - 2000 VARIETAL Gesha FLAVOUR PROFILE Floral, bergamot, pear, white sugar ROAST Filter