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AED 85.00+
Farm: Anam
Altitude: 1750-2000 MASL
Producer: Jose Gallardo
Process: Natural
Variety: Geisha
Taste Notes: Bergamot, Nectarine, Raisin, Chamomile Tea
About this Specialty Coffee
Grown at exceptional altitude on Finca Anam and produced by José Gallardo, this natural-process Geisha delivers an unusually delicate and aromatically complex cup. The slow-dried natural process concentrates the cherry's sugars and fruit character, which here layers beautifully with Geisha's inherent floral-tea intensity rather than overpowering it — a difficult balance that speaks to careful processing control.
Roasted very light by Julith to preserve its intricate aromatics, the cup opens with fragrant bergamot, moving into ripe nectarine sweetness and a deeper raisin richness. A chamomile tea character lingers through the back half, lending a silky, almost weightless texture and a long, refined finish. Acidity is vibrant yet well-integrated, with sweetness that carries clean through to the last sip.
This lot's aromatic complexity rewards slow, deliberate brewing — pour-over with a gentle pour rate will best express its layered fruit and floral-tea nuance. A standout natural Geisha for drinkers seeking depth and elegance in equal measure.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Finca Anam |
| Flavor Notes | Bergamot, Chamomile, Nectarine, Raisin |
| Main Cup Profile | Floral, Fruity |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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