From the Mountains of Panama to Coffee Lovers Around the World

At Magma Coffee Plantations, processing methods are carefully managed to highlight the unique qualities of Geisha coffee through precise control and attention to detail.

The Natural process dries the whole coffee cherry, requiring strict control of drying conditions and careful selection of ripe cherries. This method produces coffees with intense sweetness, heavier body, and pronounced fruity, wine-like flavors, though it requires careful management to avoid inconsistency and defects.

The Washed process removes the pulp, followed by controlled fermentation, washing, and drying. This method emphasizes clarity and precision in the cup, resulting in clean, bright coffees with defined acidity and floral notes such as jasmine and citrus, while clearly expressing the coffee’s origin and genetics.

The Honey process leaves some mucilage on the bean during drying, with careful control over how much is retained. This creates a balanced profile with medium body, combining sweetness and acidity with notes of honey, caramel, and ripe fruit, while requiring close monitoring to ensure quality.

Each method is executed with technical precision, allowing Magma Coffee Plantations to consistently produce high-quality coffees with distinct and well-defined flavor profiles.