Panama Geisha

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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 with our thoughtfully designed, CO2-neutral bags that cradle your coffee. Sourced from a producer devoted to carbon neutrality, these elegant bags reflect our commitment to sophistication and sustainability, ensuring your purchase arrives with minimal environmental impact.

For those looking to elevate the gifting experience, we offer an optional, locally crafted cardboard box. Handmade from 95% recycled paper and 5% coffee remnants, this eco-friendly box is a beautiful way to present your coffee and adds an extra touch of elegance for special occasions or gifts.

Every detail—from our carbon-neutral bags to this sustainable presentation option—invites you into a world where elegance meets eco-consciousness.

Frequently asked questions

Where is Panama Geisha grown?

Panama Geisha is grown on our family farm in Cañas Verdes, Boquete, Panama, at 1500-1600 meters above sea level, on the slopes of Volcán Barú — the volcanic soil and cool microclimate this altitude brings are what make Boquete coffee famous.

What varietal is Panama Geisha and how is it processed?

It is a Gesha varietal, prepared with Honey Process. The processing method shapes the cup: washed coffees taste cleaner and brighter, honey and natural coffees sweeter and more fruit-forward.

How should I brew Panama Geisha?

For pour-over or drip, use about 60 g of coffee per litre of water at 92–96 °C, medium grind.

How fresh is the coffee when it arrives?

We roast to order in the EU and ship within days of roasting, so your beans arrive near the start of their peak window — not off a warehouse shelf.

How should I store my coffee?

Keep the bag sealed, away from light, heat and moisture, and do not refrigerate. Grind just before brewing; whole beans stay at their best for several weeks after opening.