El Burro is part of Lamastus Family Estates, a four-generation coffee-growing family in Panama whose history dates back to 1918.
Located in the highlands of Chiriquí, the estate is surrounded by native cloud forest and young volcanic soils, with part of the land connected to the protected environment of Volcán Barú National Park. Its southern location gives El Burro a noticeably different microclimate from the family's other estates, creating a distinct expression of Panamanian Geisha.
This lot is naturally processed, allowing the fruit to dry around the seed and build a fuller, sweeter profile while retaining the clarity and structure we look for in high-elevation Geisha.
Juicy, fruit-driven and incredibly lively, with ripe grape sweetness and layers of fresh berries.
Flavour Notes
Juicy
Grapes
Berries
100g
From 2000–2200m at Jurutungo Farm, Nintai applies Hachi’s Symbiotic Process.
A washed Gesha is pulped and then submerged in “mosto” — the active fermentation liquor from a Natural Gesha. This allows the washed coffee to absorb esters, volatiles, and floral precursors from the donor while preserving its structural clarity. After 36 hours in this controlled medium, the coffee is gently washed and dried slowly in a dark-room dehumidification chamber, resulting in florals and fruit depth rarely seen in washed lots.
Flavour Notes:
Bergamot
Peach
Rose Tea
Red Berries
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