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HomeCoffeesPanama Magma Red 1680 Geisha Natural
cordillera · Panama

Panama Magma Red 1680 Geisha Natural

Natural Gesha, grown at 1600 masl

Roasted by One Half Coffee

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryOne Half Coffee· Petaling Jaya, Malaysia
Region & Countrycordillera, Panama✓
ProducerDinesh Kumar
ProcessNaturalprocess. natural✓
Harvest2025✓
Altitude1600 masl✓
VarietiesGesha≈
Roast—
Tasting noteshibiscus, peach tea, yellow pear, apricot jam, red currant✓

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

Flavor Profile

5NOTES
  • hibiscus
    Floral › Hibiscus
  • peach tea
    Floral › Black Tea
  • yellow pear
    Fruity › Pear
  • apricot jam
    Fruity
  • red currant
    Fruity › Berry

Supply Chain

  1. Region & Country

    cordillera, Panama

    Grown by Dinesh Kumar

  2. Harvest

    2025

    stated by the roaster, no harvest year to match on

  3. Roastery

    One Half Coffee

  4. Coffee· viewing

    Panama Magma Red 1680 Geisha Natural

Keep exploring the atlas

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

Tastes similarPanama Magma Pacamara NaturalPanama Auromar Gesha NaturalPANAMA Janson Geisha Alpes /908 Natural NXPanama Geisha NaturalPanama Hacienda Barbara #27 Geisha NaturalPANAMA Abu /2309 Geisha Natural NXMore from this producerDinesh Kumar2Same variety, exploredGesha2495Similar flavour profilehibiscus, peach tea, yellow pear346Same processNatural7627From the same originPanama1359More from this roasterOne Half Coffee120 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1600 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