This Geisha lot comes from the Gallardo family's first farm Finca Jurutungo located on the same mountain as their other farm the storied Finca Nuguo.  José is always seeking new and inventive ways to improve his coffee quality. He has a Bachelor of Arts, a Master's degree, and a PhD in Civil Engineering which he has used to experiment in processing and drying leading to him winning the best overall coffee producer in the Best of Panama 2021.

It is a fermented honey process,  fermented in tanks for 2 days on the Nuguo farm under shade at a temperature between 16 to 27 degrees Celsius then transferred to the city of David on December 24 to continue fermentation until the 27th under shade at 32 °C.

On December 27 it was put to dry in the controlled room at a temperature of 28 °C until
January 31 when it is stored to be rested at a relative humidity of 11.3%.

Photo and videos are from when we visit Pocho's Nuguo farm that is just above Finca Jurutungo.