IRIS ESTATE GEISHA - PANAMA (Carbonic Maceration Natural - Symmetry)

Iris Estate – Carbonic Maceration Natural “Symmetry”

Iris Estate Geisha Symmetry is one of the most highly regarded coffees in the world, a Geisha microlot from Panama processed using Carbonic Maceration Natural, a technique on the border between science and craftsmanship. It is a coffee for those seeking genuine complexity, an intense floral aroma and a natural sweetness unlike anything else in the cup.

The Iris Estate farm lies on the volcanic slopes of Volcán Barú, at altitudes between 1,800 and 2,300 metres above sea level, an extreme-altitude ecosystem with rich volcanic soil, cool temperatures and dense rainforest cover that filters the sunlight. All of these conditions combine to allow the Geisha variety to express itself with a clarity and precision rarely found.

Iris Estate was founded in 2017 by three leading figures in the world of specialty coffee: Jamison Savage, Sasa Sestic and Elvin Siew. Jamison Savage is recognised worldwide for his innovative processing methods and for his respectful approach to nature, allowing the coffee’s most favourable sensory nuances to express themselves naturally. His reputation is confirmed by international competitions: his coffees are consistently chosen by world champions to be presented on the most important stages in specialty coffee.

Iris Estate is fully integrated into the area’s natural rainforest, and all the varieties planted were introduced without affecting the existing biodiversity, a sustainable philosophy that puts the ecosystem first. The farm operates on a very clear principle:  exceptional coffee is created when all the ideal conditions converge: extreme altitude, volcanic soil, shade and light in perfect balance.

Carbonic Maceration Natural Symmetry

Symmetry is the classic expression of the Carbonic Maceration process, applied in the context of this exceptional farm, with natural drying at the end. It all starts with Geisha cherries harvested at perfect ripeness, with a BRIX index of 21–24 (an indicator of high natural sugar content).

They are sorted twice before being placed in hermetically sealed stainless steel tanks, where they remain for over 100 hours. During this time, CO2 is introduced at regular intervals in a rigorously controlled fermentation environment, a period in which the beans absorb intense fruit notes and fine aromas directly from the cherry. The result is a profile of extraordinary complexity, in which the fruit, the floral notes and the sweetness support one another without cancelling each other out.