Altieri and Coffea Circulor joins forces to build a line of coffees to bridge the gap between what is considered coffee and sparkling white wine. This coffee investigates drying times and its effect on the Geisha variety. This lot is a subset from the ‘Chombi’-plot, of the Altieri farm, Mimas Estate, co-named by Coffea Circulor and Altieri from the founder’s grandchildren. It is separated and meticulously cared for to build a new sensorial spectrum in coffees. These prize-winning coffees are grown on the Eastern slope of the Baru Volcano, surrounded by the virgin cloud forests of the Baru Natonal Park in an area known as Callejón Seco. This area consists of volcanic soil, drained on the slope of the volcanic mountain, at an altitude where winds from the Pacific and Atlantic Oceans collide creating microclimates different from the rest of the country. The greatest extension of cultivation on the farm is Geisha coffee due to the great advantages that various microclimates create on the same farm. This, together with meticulous care of coffee traceability, ensures the best cup with special flavors through an elegant natural process. This lot grows under shadow. After picking, it was placed in African beds for 21 days. Later, the coffee cherries are placed in a controlled temperature and humidity warehouse.