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Panama El Salto Camiseta Geisha ASD – 024A Baru Natural

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

A natural Geisha from Panama’s Camiseta Estate, bringing together Concord grapes, longan and blueberry, with delicate prune sweetness and a subtle floral finish.

Coffee Expression
Concord grapes open the cup with rich fruit sweetness, followed by juicy blueberry, longan and prune. As it cools, sugarcane and black tea emerge, complemented by delicate lilac florals. Smooth and clean, with balanced acidity, juicy sweetness and a long, lingering finish.

Producer
Grown by the Suarez family at Camiseta Estate, located in Boquete, Chiriquí, Panama.

Coffee Details
Producer: Suarez Family
Farm: El Salto / Camiseta Estate
Lot: ASD-024A Baru
Region: Boquete, Chiriquí, Panama
Altitude: 1,500 to 1,900 masl
Varietal: Geisha
Process: Natural
Roast Level: Extra Light

The Story
From the Suarez family’s Camiseta Estate in Panama’s Chiriquí Province, Lot ASD-024A Baru showcases the elegant and expressive character of Geisha through natural processing.

Grown between 1,500 and 1,900 metres above sea level in Boquete, this coffee develops a layered profile, balancing juicy fruit sweetness with delicate florals and a clean finish.

The natural process brings forward its rich fruit character and aromatic complexity. Concord grapes lead the cup, while blueberry, longan and prune add layers of juicy sweetness. As the coffee cools, sugarcane and black tea emerge, followed by delicate lilac florals that bring a softer finish.

An elegant and expressive Geisha with a smooth texture, juicy fruit sweetness and a long, delicate floral finish.

Elevation
1500 MT, 1900 MT
Process
Natural
Variety
Geisha
Producer
Suarez Family

Additional information

Weight0.370 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Camiseta Estate

Flavor Notes

Blueberry, Concord Grape, Longan, Raisin

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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