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HomeCoffeesSanta Teresa Gesha - Wet Process - 2022
Panama

Santa Teresa Gesha - Wet Process - 2022

Wet Process Gesha

Roasted by Passenger Coffee

Recently sold out· checked 3 Aug
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

RoasteryPassenger Coffee· Lancaster, USA
FarmSanta Teresa, Panama?
Producer—
ProcessWet ProcessSanta Teresa Gesha - Wet Process - 2022✓
Harvest2022✓
Altitude—
ClimateTemperate oceanic
VarietiesGesha✓
Roast—
Tasting notesblackberry, caramel, floral✓

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

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • caramel
    Sweet › Brown Sugar
  • floral
    Floral

Supply Chain

  1. Farm

    Santa Teresa, Panama

  2. Harvest

    Gesha · Wet Process · 2022

  3. Roastery

    Passenger Coffee

  4. Coffee· viewing

    Santa Teresa Gesha - Wet Process - 2022

Keep exploring the atlas

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

Tastes similarSanta Teresa Panama GeishaLuz Angela Raigosa - Wet Process - Copa Suaceña #4 - 2021Production - PANAMA - GRAN - DEL - VAL - GEISHA - NATURAL - #17 - 2023Gesha VillagePanama Finca Deborah Horizon 2025Panama Mi Finquita Geisha NaturalMore from this farmSanta Teresa2 moreSame variety, exploredGesha2495Similar flavour profileblackberry, caramel, floral3897Same processWet Process53From the same originPanama1359More from this roasterPassenger Coffee272 coffees
Community

Brew recipes

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

ProcessWet Process
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

Harvest sourceObserved