Santamaria Estate Geisha Honey
Summary
This Panama Geisha honey-processed coffee from Santamaria Estate in Paso Ancho, Chiriqui is produced by the Santamaria Family. Grown at 1,700-1,950 masl, this Geisha variety offers tasting notes of yuzu, white flower, floral honey, and nectarine. The Santamaria Estate has a nearly 75-year legacy and has achieved top placements at Best of Panama competitions.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600 to 700 microns
- 0:00Pour 40 ml of water in a circular manner.
- 0:00Let the coffee bloom for 30-40 seconds. (30 s)
- 1:10Pour 70 ml more in a circular manner until reaching 110 ml total.
- 2:00Pour 70 ml more in a circle until reaching 180 ml total.
- 5.For the last pour, focus at the center and pour until 225 ml total.
Pre-wet the paper filter and discard the water before adding coffee. If the water drains slower than 2:40-3:20, adjust 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
- Santamaria Family
- Altitude
- 1700 - 1950 m.a.s.l
- Variety
- Geisha
- Notes
- Nectarine, Yuzu, Floral, Honey
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The roaster
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…
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