Story behind PANAMA GEISHA

Gesha coffee variety, which originated in Ethiopia, thrives in the high altitudes of Central America, particularly in Panama. Known for its exceptional flavor profile, Panama Geisha is a standout in the specialty coffee industry. Arabica coffee beans like these are greatly valued, marking them as some of the best coffee in the world. By carefully selecting and processing our Panama Geisha, we ensure a specialty coffee experience that is both authentic and exceptional.

We take pride in roasting our Panama Geisha beans in-house. By carefully controlling the roasting profiles, we bring out the unique flavors and aromas that define this extraordinary coffee. Our dedication to the roasting process ensures that each cup delivers a rich, nuanced, and unforgettable coffee experience.

Processing method

Gesha Honey process

The honey process, often used with high-quality beans like Geisha coffee, consists of removing just the pulp from the coffee cherries after harvest. By removing the pulp, the cherry is left with its sweet and sticky honey, which is where the “honey” process gets its name from. Coffee cherries are then taken directly to bamboo beds to be dried in the sun. During this process, the beans need constant stirring in order to dry properly.

Honey-processed coffees, particularly specialty coffee from Panama, often exhibit a pronounced sweetness and complexity, due to the fruit’s honey layer that remains in contact with the bean during drying. The cup generally has a fuller body than washed coffee, but it is cleaner than naturally-processed coffee. Our coffee, celebrated for being one of the best of Panama, benefits greatly from this method, enhancing its unique flavors and qualities.

Recommended preparation

Flat bottom pour over / Drip

1. Start by heating your water (ideally 90-96 C). You'll need more than your intended brew size to account for pre-wetting the filter.

2. Weigh out your coffee and grind it to a medium consistency, similar to sand. A general starting ratio for pour-over coffee is 1:15 or 1:17 (coffee to water).

3. Place the flat-bottom filter into the dripper, then pour some hot water onto the filter to wet it. Discard this rinse water.

4. Pour your freshly ground coffee into the damp filter, then slowly pour enough water (roughly twice the weight of the coffee) over the coffee grounds to wet them. Allow the coffee to bloom for about 30 seconds.

5. After the initial pour, continue to add water in stages, pouring in slow spirals, ensuring even saturation. For a 300 ml brew, you might split your pour into two or three phases.

6. After the coffee has finished dripping, remove the dripper, give your coffee a quick stir or swirl, and enjoy!

Pro tips:
- The specifics of your technique, such as grind size and pour rate, might need to be adjusted based on the particular flat-bottom dripper you're using.
- A flat-bottom dripper often results in a more even extraction due to its design, giving a balanced and consistent flavour in the cup.

Packaging

Our Commitment to Eco-Friendly Packaging

Indulge in a luxurious experience from the very first touch as you unwrap the exquisite packaging that cradles your purchase. Our commitment to sustainability begins with the bags enveloping our products, sourced from a producer devoted to carbon neutrality. These CO2-neutral bags not only exude sophistication but also embody our unwavering dedication to reducing environmental impact.

As you unbox your purchase, savor the exquisite experience of our eco-friendly commitment. The locally crafted, handmade cardboard box, composed of 95% recycled paper and 5% recycled coffee remnants, embodies both elegance and environmental responsibility. In every detail, from CO2-neutral bags to this sustainable masterpiece, we welcome you to a world where sophistication meets eco-consciousness, ensuring your coffee experience is exceptional.