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Panama Black Moon Geisha Lot 37 Anaerobic Natural

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:80grams
:Whole Bean

An anaerobic natural Geisha from Hunter Tedman’s Black Moon in Alto Quiel, Boquete, with orange blossom, blood orange and nectarine.

Coffee Expression
Orange blossom, blood orange and clementine, with nectarine sweetness. Syrupy body and a finish close to liqueur.

Producer
Grown by Hunter Tedman at Black Moon, Alto Quiel, Boquete.

Coffee Details
Producer: Hunter Tedman
Farm: Black Moon
Region: Alto Quiel, Boquete, Chiriquí
Altitude: 1,700 to 1,800 masl
Varietal: Geisha
Process: Anaerobic natural

The Story
Cool Pacific wind slows the ripening on these slopes. Only fully ripe cherries are picked, then sealed whole in tanks without oxygen while native yeasts ferment them slowly. The team has a real appetite for experiment, and every lot is read at the cupping table before it is named.

At Black Moon the day starts at that table, spoons moving, the same coffee read a dozen ways. It is our favourite way to choose.

Elevation
1750 MT
Process
Natural Anaerobic
Variety
Geisha
Producer
Hunter Tedman

Additional information

Weight0.3 kg
Lot Type

Micro Lot

Origin

Panama

Farm

Black Moon

Flavor Notes

Blood Orange, Clementine, Nectarine, Orange Blossom

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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Contact
1, Kunooz - Warehouse 1 6th St - Al Qouz Ind.first - Al Quoz Dubai - United Arab Emirates
+971 55 996 4376
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