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Panama is located in Central America, surrounded by other high-quality coffee-producing countries. To the left is Costa Rica, and to the right is Colombia. In the late 20th century, with the United States' help in building the Panama Canal, more and more Americans moved to Panama to live and seek business opportunities. American elites like the owner of the Hacienda Esmeralda settled in Panama during that era.

Panama's mountains run from east to west, with cold air currents converging over the central mountains at elevations above 6500 meters, creating a unique microclimate in the Boquete and Candela regions. Here, the temperature is ideal for plant growth, the soil is fertile, and there is abundant rainfall—all favorable conditions for growing high-quality Geisha coffee. The area dedicated to coffee cultivation in Panama is not large, mainly located in the highlands bordering Costa Rica to the west. The three main regions are: Boquete, Volcán, and Renacimiento. The Hacienda Esmeralda is situated in Boquete, near the Barú volcano, which has rich volcanic soil that provides ample nutrients for coffee tree cultivation.

Boquete is a town in the Chiriquí Province, located near the border between Panama and Costa Rica, close to the famous Barú volcano, with picturesque scenery and fertile, rich soil. Facing the warm, humid trade winds of the Caribbean Sea and backed by the cold currents of the Atlantic Ocean, the mountains are steep and rugged. The Volcán Barú National Park is an ecological conservation area with rich biodiversity, featuring seven microclimates. Coupled with year-round mist and abundant rainfall, it creates excellent conditions for coffee cultivation, and many outstanding farms are established here, such as the Hacienda Esmeralda, Elida Estate, and Duncan Estate.

Compared to other Arabica varieties, the Geisha variety not only has low fruit yield but also has particularly fragile plants and is very particular about its growing environment. It requires high altitudes, fertile soil, cloud cover or shade from other plants, and cannot be exposed to direct sunlight. The leaf system of the Geisha coffee tree is very thin, meaning its photosynthesis efficiency is low, and its roots are also fragile, resulting in slow absorption of water and nutrients. Therefore, coffee yields are very low, and the high-altitude growing environment also means the fruits take longer to mature. A single Geisha coffee tree produces only half the yield of a Catuaí variety, which is one of the reasons why Geisha is so valuable.

The "discoverer" of Geisha, the owner of the Hacienda Esmeralda, once said that a large number of shade trees are needed on the farm to shield the delicate Geisha from the sun, and traditional pruning methods must be used in the early stages of planting, otherwise the plants are prone to death. The higher the altitude at which Geisha is planted, the longer it takes for the coffee fruits to mature, resulting in more complex and unique flavor profiles. Geisha fruits need to be harvested at the optimal level of ripeness and processed immediately. This poses a significant challenge to the farm owner's professional judgment and the skill level of the farm workers; missing the timing can lead to a decline in quality and waste.

After Geisha gained fame, various regions began competing to cultivate it, but even for the same variety, different terroirs and climates result in varying coffee qualities and flavors. Pinnacle Coffee believes that Panama, as the birthplace of Geisha's fame, still produces Geisha coffee with mature cultivation techniques and processing methods that guarantee industry-renowned quality. Therefore, Pinnacle has launched a Boquete-region Geisha coffee, using the washed process, hoping to let everyone experience the classic Geisha flavor.

The washed process involves first placing the sorted coffee cherries into a pulper to preliminarily remove the skin and pulp. The coffee beans, still covered with residual pulp and mucilage, are then placed in water to ferment for about 24 hours. After fermentation, the parchment-covered coffee beans are washed in a flowing water channel to remove the pulp and mucilage. The beans are then dried by sun exposure or with the help of a dryer to reduce the moisture content to around 12%. Finally, the parchment layer is removed from the green coffee beans.

As one of the most traditional green bean processing methods, washing not only makes coffee production more stable in quality but also gives Geisha a cleaner profile and a fresher flavor tone. After roasting, Pinnacle tastes the elegant white floral notes of Geisha, the bright citrus and lemon acidity, with a hint of green tea undertone, as if drinking a mild Tieguanyin tea.