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Panama Flying Pumas Finca Los Pozos Geisha Tapir Natural Anaerobic

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

A natural anaerobic Geisha from Panama’s Finca Los Pozos, bringing together mixed berries, bergamot and grapefruit, with a rich molasses sweetness.

Coffee Expression
Blackcurrant and mixed berries open the cup with deep fruit aromatics, followed by purple plum, cranberry and elderberry. As it cools, gooseberry and grapefruit emerge, complemented by delicate bergamot and a lingering molasses sweetness. A lively balance of tartness and sweetness, with a juicy character and a long, refreshing 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: 1,750 to 1,900 masl
Varietal: Geisha
Process: Natural Anaerobic
Roast Level: Extra Light

The Story
From Finca Los Pozos in Panama’s Chiriquí Province, this Geisha showcases the expressive character of natural anaerobic processing through a combination of deep berry flavours, vibrant acidity and rounded sweetness.

Grown between 1,750 and 1,900 metres above sea level in Volcán, this coffee develops a layered profile with a distinctive balance of tart fruit and rich sweetness.

The natural anaerobic process highlights its fruit complexity and depth. Blackcurrant and mixed berries lead the aromatics, while purple plum, cranberry and elderberry bring a rich, juicy character to the cup. As it cools, gooseberry and grapefruit add a refreshing citrus brightness, balanced by bergamot and lingering molasses sweetness.

A complex and expressive Geisha with layered berry character, balanced acidity and a long, graceful finish.

Elevation
1750 MT, 1900 MT
Process
Natural Anaerobic
Variety
Geisha
Producer
Troncogis Inc.

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Finca Los Pozos

Flavor Notes

Bergamot, Grapefruit, Mix Berries, Molasses

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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