No products in the cart.
AED 180.00
Panama Finca Jurutungo Geisha Natural — Lot 1102-JNF
Farm: Finca Jurutungo
Altitude: 1,750–2,000 MASL
Producer: José Gallardo
Process: Natural
Variety: Geisha
Tate Notes: Clementine, Green Grapes, Cherry, Black Tea
About this Specialty Coffee
A beautifully refined expression of Panamanian Geisha, this washed lot from Los Alpes Farm and the Janson Family showcases the variety’s renowned clarity, elegance, and vibrant sweetness.
Roasted very light by Julith, the cup opens with delicate orange blossom, followed by bright mandarin and juicy pear. A soft honey sweetness carries through the cup, creating a clean, silky finish with lively acidity and almost no bitterness.At Julith, we approach this exceptional Geisha with a precise, light roast to preserve its delicate aromatics and vibrant fruit character. A clean and elegant specialty coffee that rewards slow brewing and careful extraction.| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Finca Jurutungo |
| Flavor Notes | Black Tea, Cherry, Clementine, Green Grape |
| 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.
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.