Geisha Coffee from Panama | Pure Botanical Variety • High Plateaux
A complex molecular structure: an aromatic profile dominated by terpenes and floral esters.
Location and Growing Variables
Biotope
Grown on the volcanic slopes of the Boquete region, at altitudes above 1,600 metres. The porosity of the soil and the stability of the air currents between the Pacific and Atlantic oceans encourage a slow ripening of the cherries. This prolonged cycle allows a maximum accumulation of aromatic precursors within the endosperm.
Harvest
Selective hand-picking. The cherries are harvested only at their peak sugar concentration (high Brix index), guaranteeing the chemical integrity of each lot.
Technical Data and Processing
Wet processing (full washing). The cherries are pulped, fermented in tanks to break down the mucilage, then rinsed in pure water. This technical protocol ensures total enzymatic clarity and highlights the bean's natural citric acidity.
Slow drying on raised beds in a controlled atmosphere. This method stabilises the moisture level at 10–12%, preventing any degradation of the chlorogenic acids.
A genetic profile specific to the Geisha variety, characterised by an exceptional concentration of volatile molecules (linalool, geraniol) responsible for its sensory identity.
Organoleptic Characteristics
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MouthfeelA light, limpid texture, approaching the fluidity of a botanical infusion.
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Aromatic SpectrumAn architecture defined by floral top notes (jasmine, coffee blossom) and tropical fruit heart notes (mango, papaya). A bright, complex acidity evocative of bergamot.
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BalanceAbsolute purity in the cup (“clean cup”), with a sweet persistence and a total absence of bitterness or marked roast notes.
Brewing Parameters
Extraction: Water temperature: 90°C to 92°C. A moderate temperature preserves the most heat-sensitive floral esters. Recommended ratio: 15 g of coffee for 250 ml of lightly mineralised water.
Protocol: Favour extraction through a paper filter (V60 type) to isolate the oils and sediment, releasing the full spectrum of volatile aromatic compounds without clouding the clarity of the brew.
