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Panama Flying Pumas Finca Los Pozos Geisha Hummingbird Honey Anaerobic

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

A honey anaerobic Geisha from Panama’s Finca Los Pozos, bringing together pink guava, lychee and mangosteen, with delicate sakura florals and vibrant tropical fruit sweetness.

Coffee Expression
Pineapple, jackfruit and pink rose open the cup with expressive tropical and floral aromatics. As it cools, layers of red grapes, mango, pink guava and lychee emerge, followed by raspberry, mangosteen and delicate sakura. Rich in tropical fruit sweetness, with bright acidity and a complex, lingering floral finish.

Producer
Produced by Troncogis Inc. at Finca Los Pozos, located in Volcán, Chiriquí, Panama.

Coffee Details
Producer: Troncogis Inc.
Farm: Finca Los Pozos
Region: Volcán, Chiriquí, Panama
Altitude: 1,650 to 1,900 masl
Varietal: Geisha
Process: Honey Anaerobic
Roast Level: Extra Light

The Story
From Finca Los Pozos in Panama’s Chiriquí Province, this Geisha showcases an expressive combination of tropical fruit, delicate florals and vibrant sweetness through honey anaerobic processing.

Grown between 1,650 and 1,900 metres above sea level in Volcán, this coffee develops a layered flavour profile, balancing the richness of tropical fruit with the elegance of floral aromatics.

The honey anaerobic process brings forward its pronounced fruit character and rounded sweetness. Pineapple and jackfruit lead the aromatics, while pink guava, lychee and mango create a juicy tropical profile. As the coffee cools, raspberry, mangosteen and sakura emerge, adding further complexity and a delicate floral finish.

A vibrant and expressive Geisha with rich tropical fruit sweetness, lively acidity and an unforgettable floral finish.

Elevation
1750 MT, 2200 MT
Process
Washed
Variety
Geisha
Producer
Altieri Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Finca Los Pozos

Flavor Notes

Lychee, Mangosteen, Pink Guava, Sakura

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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