Tasting Notes: intense dried cherry and a range of tropical fruits, depending on the batch and drying profile
The Sillvia name comes from Silla de Pando, named for a mountain peak near Ninety PlusGesha Estates in Volcán, Panama. We reference our neighboring mountain with the word “via” meaning “by means of.” Sillvia  coffee differs from Lotus in that a more dramatic degree of in-fruit fermentation is acheived prior to drying, deepening the cherry and spice characteristics of the Taste Profile. These selections are prepared and hyper controlled in tiny 5 kg batches.