Anthem Natural Gesha
Summary
A natural-processed Gesha from Panama, grown by selected producers in the Volcán and Boquete regions of Chiriquí at approximately 1,850 metres above sea level. Produced by Jamison Savage and the Savage Coffee project, the coffee is selectively harvested and slowly shade-dried on raised African beds for about 20 days. The cup offers jasmine florals, ripe mango, peach, pineapple, layers of berries and wild honey, with a soft cocoa-like sweetness developing as it cools. The texture is silky and generous, with vibrant acidity and a long, sweet finish.
V60
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:45
- Temperature
- 93°C
Grind: Medium-coarse
- 0:00Rinse the filter and preheat the brewer. (10 s)
- 0:00Add 15 g of coffee and create a small well in the grounds. (10 s)
- 0:00Pour to 50 g, ensuring complete saturation. Swirl gently. (10 s)
- 0:30Pour to 100 g for the second bloom. (10 s)
- 1:00Begin a slow, controlled circular pour, reaching 250 g at approximately 1:45. (45 s)
- 1:45Give the brewer a gentle final swirl and allow it to draw down. (10 s)
The two-stage bloom releases gas gently and promotes even extraction. A temperature of 93°C supports ripe tropical sweetness while preserving jasmine florals and Gesha clarity. For a brighter expression, grind slightly coarser; for more fruit intensity, grind one small step finer.
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
- Region
- Chiriquí
- Producer
- Jamison Savage
- Altitude
- 1850 m.a.s.l
- Variety
- Geisha
- Notes
- Cocoa, Mango, Peach, Pineapple, Honey, Jasmine
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The roaster
Standout Coffee is a specialty coffee roaster based in Stockholm, Sweden, on a singular mission: find the world's most exceptional coffees and share them globa…
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