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Panama Lerida Geisha Lot 0589 Washed

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:40grams
:Whole Bean

PANAMA LERIDA LOT 0589 GEISHA WASHED

Region / Farm: Finca Lérida

Producer: Lérida Estate 

 Altitude: 1,800 MASL

Variety: Geisha

Process: Washed

Taste Notes: Jasmine, Bergamot, Pear, Mango

 

About This Specialty Coffee

 

Finca Lerida, one of Panama’s most iconic Estates, cultivates legendary varieties of Geisha, which refers to exquisite, high-end coffee from the historic in Boquete. This farm provides an ideal environment for cultivating the exclusive Geisha variety. To export coffee, paving the way for the country’s specialty coffee scene, with its Geisha lots earning high praise in competitions like the Best of Panama. THE AMORUSO family leads this renowned estate, which pioneered Panamanian coffee export and consistently wins the awards.

 Processed with meticulous washed method, this lot expresses altitude terroir exceptional craftsmanship. The beans slowly absorb the fruit’s sugars, enhancing sweetness and depth while preserving Geisha’s signature floral character.

In the cup, Panama Lérida Geisha washed unfolds with jasmine, citrusy taste of bergamot, juicy like ripe mango, sweet and smooth finishing of pear. The whole cup conducts with most of fruity notes, complex citrusy, clarity of long lingering tea-like finish.

Each sip honors the Lérida Estate , the people who protect the land, and Panama’s enduring reputation for producing some of the world’s best coffees.

Elevation
1800 MT
Process
Washed
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

Bergamot, Jasmine, Mango, Pear

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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