Panama did not always have the reputation for specialty coffee that we know today. The world-renowned ‘Panama Geisha’ that we strive to taste was not grown and produced until an unfortunate fungal outbreak struck Panama in the 1960s. This outbreak that killed most of the coffee plants led producer Don Pachi to smuggle in a new variety from Costa Rica in an attempt to diversify the coffee genetic pool. This new variety was geisha, and when grown in the high altitude and volcanic soils of Panama, coupled with the Project Origin carbonic maceration techniques, we are graced with the modern-day symbol of exceptionally high-quality geisha coffee.
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