THREE Specialty Coffee

Panama La Rosa 313 Geisha

Ricardo Koyner of Finca las Brujas has done a fantastic 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 flavors to develop within the green bean. After this two day period, they're removed, depulped and dried 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.


Espresso grind
Filter grind
French press grind
Purchase Options
Delivery Frequency

Roasting Schedule
Roasting Schedule

This roaster roasts weekly and guarantees freshness up to 4 weeks.


Bean Origin
Bean Origin

These beans originate from Brazil.


Brewing Recommendation
Brewing Recommendation

This roaster recommends that this coffee be brewed for Espresso.


About the Roaster
Dubai - United Arab Emirates
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Brazil - Fazenda Bananal

Process Sun-dried Natural
Variety Yellow Catuai
Growing Altitude 600-900 MASL
Roaster's Flavor Profile Caramel, Nuts, Chocolate

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