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HomeCoffees[New Crop / 생두] 파나마 핀카 하트만 게이샤 내추럴
Panama

[New Crop / 생두] 파나마 핀카 하트만 게이샤 내추럴

Natural Gesha, grown at 1400 to 2000 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 Hartmann, Panama≈
ProducerFamilia Hartmann
ProcessNatural✓
Harvest—
Altitude1400 to 2000 masl✓
ClimateTropical rainforest
VarietiesGesha≈
Roast—
Tasting noteslavender, fig, plum, cranberry, vanilla, silky✓

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

Flavor Profile

5NOTES
  • lavender
    Floral
  • fig
    Fruity › Dried
  • plum
    Fruity › Dried
  • cranberry
    Fruity › Berry › Cranberry
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Farm

    Finca Hartmann, Panama

    Grown by Familia Hartmann

  2. Roastery

    Coffee Libre

  3. Coffee· viewing

    [New Crop / 생두] 파나마 핀카 하트만 게이샤 내추럴

Keep exploring the atlas

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

Tastes similar[New Crop / 소분] 파나마 핀카 하트만 게이샤 내추럴[New Crop / 생두] 파나마 핀카 아우로마르 파이어스톤 게이샤[New Crop / 생두] 온두라스 레예스[New Crop / 소분] 파나마 핀카 아우로마르 파이어스톤 게이샤[New Crop / 소분] 온두라스 레예스[New Crop / 생두] 파나마 핀카 하트만 게이샤More from this producerFamilia Hartmann3More from this farmFinca Hartmann45 moreSame variety, exploredGesha2495Similar flavour profilelavender, fig, plum1104Same processNatural7627From 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.

ProcessNaturalAltitude1400 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