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AED 400.00+
Farm: Finca Nuguo
Altitude: 1750-2000 MASL
Producer: Jose Gallardo
Process: Natural
Variety: Geisha
Taste Notes: Orange Blossom, Concord Grape, Passion Fruit, Apricot Jam
About this Specialty Coffee
A vibrant and aromatic Geisha from Panama, roasted by Julith to highlight its delicate sweetness, expressive acidity, and complex fruit character.
Sourced from Finca Nuguo and produced by Jose Gallardo, this Geisha Natural showcases the elegant and fruit-forward character that makes the variety so sought after. With a very light roast, Julith aims to preserve the coffee’s natural clarity and layered aromatics.
Expect a beautifully expressive cup with notes of orange blossom, concord grape, passion fruit, and apricot jam, balanced by a pronounced acidity and gentle sweetness. The low bitterness allows the floral and fruit characteristics to remain at the forefront.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Finca Nuguo |
| Flavor Notes | Apricot Jam, Concord Grape, Orange Blossom, Passion Fruit |
| 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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