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HomeCoffees[New Crop / 생두] 파나마 핀카 아우로마르 파이어스톤 게이샤
Chiriqui · Panama

[New Crop / 생두] 파나마 핀카 아우로마르 파이어스톤 게이샤

Washed Gesha, grown at 1600 to 1770 masl

Roasted by Coffee Libre

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryCoffee Libre· Seoul, South Korea
FarmFinca Auromar, Chiriqui, Panama≈
ProducerRoberto Brenes
ProcessWashed✓
Harvest—
Altitude1600 to 1770 masl✓
ClimateTropical rainforest
VarietiesGesha≈
Roast—
Tasting notesjasmine, acacia, white tea, lemongrass, peach, vanilla✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • jasmine
    Floral › Jasmine
  • white tea
    Floral › Black Tea
  • lemongrass
    Green/Vegetative
  • peach
    Fruity › Peach
  • vanilla
    Sweet › Vanilla
  • acacia
    not on the wheel

Supply Chain

  1. Farm

    Finca Auromar, Chiriqui, Panama

    Grown by Roberto Brenes

  2. Roastery

    Coffee Libre

  3. Coffee· viewing

    [New Crop / 생두] 파나마 핀카 아우로마르 파이어스톤 게이샤

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similar[New Crop / 소분] 파나마 핀카 아우로마르 파이어스톤 게이샤[New Crop / 생두] 페루 라 루쿠마 게이샤[New Crop / 소분] 페루 라 우아카 게이샤 무산소 워시드[New Crop / 생두] 페루 라 우아카 게이샤 무산소 워시드[New Crop / 생두] 페루 라 알투라 게이샤 무산소 내추럴[New Crop / 소분] 파나마 핀카 하트만 게이샤More from this producerRoberto Brenes19More from this farmFinca Auromar10 moreSame variety, exploredGesha2495Similar flavour profilejasmine, acacia, white tea1073Same processWashed13025From the same originPanama1359More from this roasterCoffee Libre218 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1600 to 1770 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability