Lost Origin La Estrella Yeast Inoculation

OriginPanama

ProcessWashed, Yeast Fermentation

Summary

This coffee is produced by Franz Zeimetz & Giovana Boutet at La Estrella farm in Los Naranjos, Boquete, Panama. It is a Geisha variety grown at 1,600 masl and processed using the washed method with yeast inoculation. The coffee offers tasting notes of white florals, honeydew, pear, and papaya. Suitable for both filter and espresso brewing.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Filter

Coffee in: 15 g
Water: 225 g
Time: 2:00
Temperature: 93°C

Grind: 700 to 800 microns

1.Pre-wet the paper filter on the dripper and dispose of the water in the server.
2.Pour 40 ml in a circular manner and let the coffee bloom. (30 s)
3.Continuing in a circular manner, pour 70 ml more, until 110 ml, by 1 minute and 10 seconds.
4.Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
5.For the last pour, focus at the center until 225 ml.
6.Dripping should complete within 2 minutes to 3 minutes and 20 seconds.

If the water drains slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Producer: Franz Zeimetz & Giovana Boutet
Altitude: 1600 m.a.s.l
Variety: Geisha
Notes: Pear, Papaya, Floral, Melon

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The roaster

Archers

Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…

AI-assisted description, based on roaster & cupping data.

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