This coffee comes from Enrique Pretel, a 77-year-old coffee producer in Boquete, Panama. He's producing some of the most phenomenal coffees we've encountered. This coffee is a Gesha that undergoes a process Enrique calls "splash." It's a washed process, but after de-pulping, the coffee goes through a short 1-2 day aerobic fermentation, where a blend of lactic acid bacteria is added to enhance the coffee's complexity even further. Enrique's intricate processing has yielded a dynamic and clean cup. We get lavender, peach, and honeysuckle notes that combine like a symphony in the cup and crescendo to a gentle finish that disappears before you get tired of it.