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HomeCoffeesMarch 2024
El Burro · Panama

March 2024

Anaerobic Gesha, grown at 1800 masl

Roasted by MAME

Stock not confirmed
EstateRoaster-stated
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Details

RoasteryMAME· Zurich, Switzerland
EstateLamastus Estate, El Burro, Panama?
ProducerDon Wilford Lamastus
ProcessAnaerobicThe lot was Gesha, fermented for 4 days in blue tanks anaerobically and dreid slowly (ASD) for 20-30 days✓
Harvest—
Altitude1800 masl✓
VarietiesGesha✓
Roast—
Tasting notesblueberry, caramel, whiskey✓

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

Flavor Profile

3NOTES
  • blueberry
    Fruity › Berry › Blueberry
  • caramel
    Sweet › Brown Sugar
  • whiskey
    Sour/Fermented › Alcohol/Fermented › Whiskey

Supply Chain

  1. Estate

    Lamastus Estate, El Burro, Panama

    Grown by Don Wilford Lamastus

  2. Roastery

    MAME

  3. Coffee· viewing

    March 2024

Keep exploring the atlas

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

Tastes similarOctober 2023July 2025April 2026September 2025September 2023 – MAME AbonnementJune 2026More from this producerDon Wilford Lamastus1More from this farmLamastus Estate1 moreSame variety, exploredGesha2495Similar flavour profileblueberry, caramel, whisky2503Same processAnaerobic2016From the same originPanama1359More from this roasterMAME144 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1800 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