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Panama Lerida Geisha Lot 08831 Natural

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:250grams
:Whole Bean

A natural Geisha from Panama’s Lérida Estate, bringing together blood orange, nectarine and delicate orange blossom, with a smooth honey-syrup sweetness.

Coffee Expression
Orange blossom and honey open the cup with delicate floral sweetness, followed by the juicy brightness of blood orange and nectarine. As it cools, jasmine, green tea and raisin emerge, adding depth to its silky texture and lingering honeyed finish. Gentle citrus acidity with virtually no bitterness.

Producer
Grown by the Amouruso family at Lérida Estate, located in Alto Quiel, Panama.

Coffee Details
Producer: Amouruso Family
Farm: Lérida Estate
Lot: 08831
Region: Alto Quiel, Panama
Altitude: 1,550 to 1,850 masl
Varietal: Geisha
Process: Natural
Roast Level: Extra Light

The Story
From the Amouruso family’s Lérida Estate, Lot 08831 showcases the elegant and expressive character of Panama’s Geisha variety through natural processing.

Grown between 1,550 and 1,850 metres above sea level in Alto Quiel, this coffee develops a beautiful balance of citrus brightness, delicate florals and rounded sweetness.

The natural process highlights its vibrant fruit character while preserving the elegance of the Geisha variety. Blood orange and nectarine bring a juicy citrus character, while orange blossom adds a delicate floral quality. As the coffee cools, jasmine, green tea and raisin reveal further layers of complexity.

A silky and elegant Geisha with gentle citrus acidity, floral sweetness and a long, honeyed finish.

Elevation
1800 MT
Process
Natural
Variety
Geisha
Producer
Amoruso Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Lerida Estate

Flavor Notes

Blood Orange, Honey Syrup, Nectarine, Orange Blossom

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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