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Panama El Salto Dona Eira Geisha ASD – 028F La Patrona Natural

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

A beautifully layered natural Geisha from Panama’s Doña Eira Estate, bringing together juicy tropical fruit sweetness, dark cherry, and delicate violet florals.

Coffee Expression

The cup opens with fragrant pineapple, raisin, and soft vanilla aromatics. As it cools, blueberry jam and sugarcane add depth to its sweetness, followed by dark cherry, black tea, and a delicate violet finish. Gracefully elegant, with vibrant acidity, a juicy fruit character, and a lingering floral sweetness.

Producer

Produced by the Suarez Family at El Salto / Doña Eira Estate in Boquete, Chiriquí, Panama.

Coffee Details

  • Producer: Suarez Family
  • Farm: El Salto
  • Estate: Doña Eira Estate
  • Lot: ASD-028F La Patrona
  • Region: Boquete, Chiriquí, Panama
  • Altitude: 1,500–1,780 masl
  • Varietal: Geisha
  • Process: Natural
  • Roast Level: Extra Light

The Story

Grown at Doña Eira Estate, part of El Salto in the highlands of Boquete, this natural Geisha showcases expressive fruit character and floral elegance. Its tropical sweetness develops into layers of dark cherry and blueberry, while delicate violet florals bring a refined, lingering finish.

Elevation
1500 MT, 1750 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

Dona Eira Estate

Flavor Notes

Dark Cherry, Pineapple, Vanilla, Violet

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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