Overview

The **Mia Panama Geisha Specialty Coffee** represents a highly sought-after lot of the Geisha varietal, often utilizing the **Honey Process** to bridge the gap between the clean clarity of a Washed Geisha and the intense fruit of a Natural. Cultivated at optimum high altitudes ($1,600 \text{m}$+), the Honey process retains some of the mucilage during drying, which imparts incredible sweetness and a heavier mouthfeel. The "Mia" lot is famed for its complex sweetness and texture, featuring beautiful notes of **honeydew melon**, pure **white honey**, and the signature **jasmine** aromatic, all delivered with a **viscous, rounded body**. It is an elegant, balanced, and intensely sweet offering for discerning filter coffee enthusiasts.

Origin, Varietal & Processing

Sourced from the best growing conditions in Panama, this lot's defining feature is the **Honey Process** (often Yellow or Red Honey, depending on mucilage retention).

1. **Depulping:** The outer cherry skin is removed, but a significant amount of the sticky mucilage ("honey") is left clinging to the parchment.
2. **Drying:** The beans are then dried on raised beds, requiring frequent raking and extremely careful management to control fermentation and prevent mold.
3. **Goal:** This method creates a highly desirable profile: it maintains the clean floral elegance of the Geisha while using the retained mucilage sugars to boost body and sweetness. The result is a cup that is cleaner than a Natural but much sweeter than a Washed.

The specific "Mia" lot is celebrated for how well the Honey process translates the Geisha's floral components into a smooth, honeyed sweetness.

Taste Profile & Viscosity

The **Mia Geisha** cup profile is highly refined, showcasing the perfect marriage of process and varietal. The aroma is rich with **jasmine** and **honeysuckle**. On the palate, the sweetness is dominant and pure, often compared to **white honey** and **sugar cane**. Unique to this lot is a delicate, sweet fruit note of **honeydew melon** or white grape.

The body is **viscous, creamy, and notably heavy** compared to other Geishas, giving it a luxurious mouthfeel. The acidity is **bright, clean, and well-integrated**, adding structure without sharpness. This profile makes it incredibly satisfying—an aromatic journey combined with comforting sweetness and texture.

Quick Specs

• Flavour Notes: Honeydew Melon, White Honey, Jasmine, Viscous Body, Sugar Cane
• Origin: Panama (Specific Farm/Plot)
• Process: Honey Process (Yellow or Red)
• Variety: Geisha (Gesha)
• Roast Recommendation: Extreme Light to Light Filter Roast

Roast Profile Recommendations

The Mia Geisha requires an **Extreme Light to Light Filter Roast** to preserve its delicate aromatics and prevent the high sugar content (from the Honey process) from caramelizing too quickly.

• Development: Minimal post-crack development; focus on an even color.
• Goal: Maximize viscosity and complex sweetness.

Brew Guide — Unlocking the Cup

**Pour-Over (Hario Switch / V60)**: Use a medium grind, 1:16 ratio. Water temp $92^{\circ} \text{C}$. The higher viscosity requires a slightly slower draw-down than a washed Geisha to ensure full extraction of its complex sugars.