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HomeCoffeesPanama El Burro Gesha Natural
Potrerillos, Boquete · Panama

Panama El Burro Gesha Natural

Natural Gesha, grown at 1575 to 1800 masl

Roasted by Friedhats

Recently sold out· checked 29 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryFriedhats· Amsterdam, Netherlands
FarmFinca El Burro, Potrerillos, Boquete, Panama✓
ProducerWilford Lamastus
ProcessNatural✓
Harvest—
Altitude1575 to 1800 masl✓
ClimateTropical monsoon
VarietiesGesha✓
RoastOmni✓
Tasting notesJasmine, Strawberry, Candy✓

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

Flavor Profile

3NOTES
  • Jasmine
    Floral › Jasmine
  • Strawberry
    Fruity › Berry › Strawberry
  • Candy
    not on the wheel

Supply Chain

  1. Farm

    Finca El Burro, Potrerillos, Boquete, Panama

    Grown by Wilford Lamastus

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Panama El Burro Gesha Natural

Keep exploring the atlas

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

Tastes similarEl Burro Geisha - PanamaPanama El Burro GeshaEl Burro Natural Gesha Lot ER El Burro Natural Gesha Lot EEl Burro Lot 16 PanamaEl Burro Lot FMore from this producerWilford Lamastus13Same variety, exploredGesha2495Similar flavour profileJasmine, Strawberry, Candy1504Same processNatural7627From the same originPanama1359More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1575 to 1800 maslRoastOmni
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