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Panama Finca Jurutungo Geisha Natural Lot 1102-J-NF

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:250gr
:Whole Bean

A natural Geisha from the Gallardo family’s Jurutungo plots, with clementine, green grape and black tea.

Coffee Expression
Clementine and green grape up front, a little cherry, and a dry black tea finish. Of the Gallardo naturals, this is the one that drinks most like tea.

Producer
Grown by the Gallardo family of Café Gallardo at Jurutungo, Renacimiento, Chiriquí.

Coffee Details
Producer: Café Gallardo, the Gallardo family
Farm: Finca Jurutungo
Region: Jurutungo, Renacimiento, Chiriquí
Altitude: 1,750 to 2,000 masl
Varietal: Geisha
Process: Natural

The Story
Jurutungo is where the Gallardo family first planted Geisha in 2006, at the far western edge of the country where the highlands run into the Costa Rican border. Cold wind and constant mist keep the cherry on the tree longer, and the cup carries that slowness: more tea and citrus than jam.

Elevation
1750 MT
Process
Natural
Variety
Geisha
Producer
José Gallardo

Additional information

Weight0.3 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

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
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+971 55 996 4376
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