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HomeCoffeesPanama - Lerida Geisha Black Honey 100g
Boquete · Panama

Panama - Lerida Geisha Black Honey 100g

Black Honey Gesha, grown at 1700 to 2000 masl

Roasted by PAGA Microroastery

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryPAGA Microroastery· Bangkok, Thailand
FarmLerida, Boquete, Panama✓
ProducerMaria Antonella Amoruso
ProcessBlack Honey✓
Harvest—
Altitude1700 to 2000 masl✓
VarietiesGesha≈
Roast—
Tasting notesPink Roses, Raw Honey, Lychee, hibiscus✓

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

Flavor Profile

4NOTES
  • Pink Roses
    Floral › Rose
  • Raw Honey
    Green/Vegetative › Raw
  • Lychee
    Fruity
  • hibiscus
    Floral › Hibiscus

Supply Chain

  1. Farm

    Lerida, Boquete, Panama

    Grown by Maria Antonella Amoruso

  2. Roastery

    PAGA Microroastery

  3. Coffee· viewing

    Panama - Lerida Geisha Black Honey 100g

Keep exploring the atlas

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

Tastes similarLerida 461Lerida Honey Geisha Lot 5 100gPanama Lerida Estate Lot 5 Honey Gesha Filter Single OriginLerida Estate - Washed Gesha, Boquete PanamaPanama - Janson Geisha Los Alpes Lot 503 HoneyPonderosa Red Honey MS Geisha 100gMore from this producerMaria Antonella Amoruso7More from this farmLerida3 moreSame variety, exploredGesha2495Similar flavour profilePink Roses, Raw Honey, Lychee291Same processBlack Honey91From the same originPanama1359More from this roasterPAGA Microroastery19 coffees
Community

Brew recipes

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

ProcessBlack HoneyAltitude1700 to 2000 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