Panama La Rosa 313 Geisha

Ricardo Koyner of Finca las Brujas has done a fantatic job of processing this Competition Series of a Geisha. After harvest, the beans are placed in a sealed tank, inoculated with yeast at 16°C and left for 2 days to ferment without oxygen. This anaerobic process creates a unique environment for acids and flavours to develop within the green bean. After this two day period, they're removed, depulped anddried on shaded African beds for around 12 days until the coffee is down to 25% humidity. After this, the beans are placed in the sun to dry further at a faster rate. After drying, this Geisha is placed in a resting facility for at least 4 months with controlled air temperature of 16°C and a relative humidity of 65%. This process is called 'curing' and helps develop the deep and nuanced fruited character of this Geisha.

Over 2,000 Positive Reviews

"With so many coffee options, Beanburds really makes it easy to know what coffees I will truly enjoy."

Dubai, UAE

“Getting introduced to specialty coffee and getting an espresso machine is like having a personal coffeeshop at home!"

Dubai, UAE

“I love supporting small businesses who really love what they do. Beanburds has consistently delivered an amazing coffee, just for me.”

Abu Dhabi, UAE

Nowhere else offers such a variety of coffees and the experience of knowing where coffee is from, how to brew it, and how roasters roast their coffee!"

Dubai, UAE

"Their customer service team is amazing! I can rest assured that I'll never run out of coffee again! Thank you!"

Dubai, UAE

"Wow. I love the selection of coffee roasters. I can browse and get it delivered without ever having to leave my home."

Dubai, UAE

Join Our VIP List

AED د.إ