About farm：Nestled in the volcanic canyon of Cerro Punta, Chiriquí, Los Cenizos Estate is a family-owned and operated farm renowned for its exceptional coffees. The estate benefits from a unique terroir characterized by rich volcanic soil, numerous mountain springs, and a high-altitude microclimate at 1900 meters above sea level. This setting, shaded by century-old ash and fruit trees that support diverse flora and fauna, allows coffee cherries to mature slowly, developing complex flavors. This dedication to quality and the farm's distinct geography have yielded outstanding results. The Pitti family behind Los Cenizos has consistently ranked among the best in Panama's prestigious competitions since at least 2019. Their accolades include 6th place for Geisha Washed in the 2024 Best of Panama, alongside previous top placements for Geisha Natural and Varietals. This success is sustained by the skilled and hardworking Ngäbe Bugle team, whose meticulous care throughout the detailed processing ensures a final product the family is extremely proud of. From its unique forested location to the world stage, Los Cenizos Estate is dedicated to providing a singular and memorable coffee experience. About process：The coffee cherries undergo a controlled cold fermentation for 30 hours, allowing microbial activity to develop under low temperatures. They are then dried on raised beds under sunlight for 14 days to promote gradual dehydration and sugar absorption. Afterward, the cherries are transferred to a darkroom with strictly regulated temperature and humidity for an additional 21 days of slow drying, ensuring even moisture distribution, flavor stability, and enhanced aromatic complexity.