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AED 120.00+
Farm: Finca Kotowa
Altitude: 1750-2000MASL
Producer: Ricardo Koyner
Process: Natural
Variety: Geisha
Taste Notes: Jasmine, Hibiscus, Blood Orange, Nectarine
About this Specialty Coffee
Sourced from Finca Kotowa and produced by Ricardo Koyner, this natural-process Geisha is named for the Silvia Marina micro-lot — a designation reserved for exceptional, carefully selected cherry. Grown at high altitude and dried slowly to concentrate its natural sugars, this lot pairs Geisha's signature floral intensity with the deep, fruit-forward character that defines a well-executed natural.
Roasted very light by Julith to protect its aromatic profile, the cup opens with fragrant jasmine and a striking hibiscus florality, moving into juicy blood orange and ripe nectarine sweetness. The florals and fruit stay remarkably distinct throughout the cup, a mark of precise fermentation and drying control. Acidity is vibrant and citrus-toned, supported by a syrupy body and a long, sweet, floral finish.
This lot's vivid aromatics and layered fruit make it an excellent candidate for pour-over brewing, where its complexity has room to fully unfold. A vivid, high-clarity natural Geisha for drinkers who want maximum aromatic expression in the cup.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Lot Type | Competition Lot |
| Origin | Panama |
| Farm | Finca Kotowa |
| Flavor Notes | Blood Orange, Hibiscus, Jasmine, Nectarine |
| 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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