The Panama Geisha N97 is the kind of lot that only appears when a farm has an exceptional harvest. The top fraction of cherries, the cleanest drying, the most expressive flavour development. When we cupped this lot, it didn't just stand out; it jumped off the table. Bright, energetic, and bursting with ripe berry character, it felt like the vibrant counterpart to the softer, more delicate Terroir Gesha. Where the Terroir whispers, the N97 sings. A lively, sparkling acidity opens the cup. The kind that instantly wakes the palate. From there, it moves into ripe berry sweetness, juicy and refreshing, before settling into a clean, cooling finish that lingers with gentle fruit sugars. It's expressive without being loud, complex without being heavy, a beautifully balanced natural Gesha. The N97 comes from the same meticulous producers at La Huella, perched at 1,500–1,600 masl on the volcanic slopes above Boquete. This altitude, combined with cool mountain winds and mineral-rich soil, creates the perfect environment for Gesha to develop its signature clarity and aromatics. La Huella's approach is simple but rare: micro-lot focus, obsessive cherry selection, slow careful drying, and a commitment to quality that has earned them Great Taste Awards year after year. The cherries are hand-picked at peak ripeness and dried whole on raised bamboo beds. This natural process intensifies fruit character and sweetness, but what makes this lot special is the control, the clarity remains intact. You get all the berry vibrancy of a natural, without the muddiness or fermentation notes that can creep into less disciplined lots. It's clean, bright, and beautifully structured. While the Terroir Gesha showcases elegance and florals, the N97 is chosen for intensity and precision. It's the farm's highest-rated selection of the season. The lots that cupped above the rest for clarity, complexity, expressive fruit character and overall cup structure. This is the kind of coffee that defines a Reserve tier: rare, high-scoring, and unmistakably premium.