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HomeCoffeesPanama Morgan Estate Anaerobic Gesha
Panama

Panama Morgan Estate Anaerobic Gesha

Anaerobic Natural Gesha

Roasted by Onyx Coffee Lab

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

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmMorgan Estate, Panama✓
ProducerJamison Savage
ProcessAnaerobic Natural✓
Harvest—
Altitude—
ClimateTemperate oceanic
VarietiesGesha✓
Roast—
Tasting notesstrawberry, rose, bright, tart, floral✓

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

Flavor Profile

4NOTES
  • strawberry
    Fruity › Berry › Strawberry
  • rose
    Floral › Rose
  • tart
    Sour/Fermented
  • floral
    Floral

Supply Chain

  1. Farm

    Morgan Estate, Panama

    Grown by Jamison Savage

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Panama Morgan Estate Anaerobic Gesha

Keep exploring the atlas

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

Tastes similarPanama Morgan Estate Gesha SymbiosisMorgans Estate GeishaPanama Elida Estate Gesha AnaerobicMorgan Estate "TERROIR" GeishaPanama Carmen Estate GeshaMorgan Estate 'ARIL' Geisha | Hatch CoffeeMore from this producerJamison Savage68More from this farmMorgan Estate6 moreSame variety, exploredGesha2495Similar flavour profilestrawberry, rose, bright950Same processAnaerobic Natural776From the same originPanama1359More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessAnaerobic Natural
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