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Panama Finca Nuguo Geisha Natural Lot 734-NF

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

A natural Geisha from the Gallardo family’s Finca Nuguo, with orange blossom, Concord grape and apricot jam.

Coffee Expression
Orange blossom, Concord grape and passion fruit, settling into apricot jam. Bright acidity, very little bitterness.

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

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

The Story
The Gallardo family has grown coffee since the 1960s, starting with Typica, Caturra and Catuaí. In 2006 they planted Geisha at Jurutungo, about three kilometres from the Costa Rican border. Cold Atlantic wind, heavy rain and a fine mist the farmers call bajareque slow the cherry down. Nuguo itself is around five hectares.

Nuguo has placed at Best of Panama year after year: first in natural Geisha in 2021, and third in washed Geisha in both 2024 and 2025.

We were at the family’s table by five one morning in July, cups lined up and the air still cool. This is the lot we would pour first.

Elevation
1750 MT, 2000 MT
Process
Natural
Variety
Geisha
Producer
Jose Gallardo

Additional information

Weight0.3 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

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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