Grown at over 1700 meters above sea level on the Janson family farm, in the Tizingal, Tierras Altas (Chiriquí) region, this micro-lot perfectly illustrates the richness of Panamanian terroirs. After a 48-hour semi-anaerobic fermentation and a meticulous 14-day drying in a drum dryer, this lot reveals a bright and fruity cup. Its aromatic profile is distinguished by a juicy attack of blackberry and red berries, balanced by the tart freshness of kumquat and the gourmet sweetness of peach. A coffee of great complexity, at once bright, round, and creamy.