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HomeCoffeesPanama Los Lajones Bambo Geisha Washed Lot 8 Ab
Boquete · Panama

Panama Los Lajones Bambo Geisha Washed Lot 8 Ab

Washed Gesha, grown at 1995 to 2070 masl

Roasted by Archers Coffee

Available now· checked 3 Aug
EstateRoaster-stated
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Details

RoasteryArchers Coffee· Sharjah, United Arab Emirates
EstateLos Lajones Estate, Boquete, Panama✓
ProducerGraciano Cruz
ProcessWashed✓
Harvest—
Altitude1995 to 2070 masl✓
ClimateTropical monsoon
VarietiesGesha≈
RoastOmni✓
Tasting notesjasmine, sweet lemon, apricot, pear, white grapes✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • jasmine
    Floral › Jasmine
  • sweet lemon
    Fruity › Citrus › Lemon
  • apricot
    Fruity
  • pear
    Fruity › Pear
  • white grapes
    Fruity › Grape

Supply Chain

  1. Estate

    Los Lajones Estate, Boquete, Panama

    Grown by Graciano Cruz

  2. Roastery

    Archers Coffee

  3. Coffee· viewing

    Panama Los Lajones Bambo Geisha Washed Lot 8 Ab

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPanama Los Lajones Bambo Geisha Washed Lot 5 BbPanama Los Lajones Bambu Geisha Washed Lot 26CPanama Los Lajones Bambu Geisha Washed Lot 20CHiU Los Lajones Bamboo Washed Geisha Lot 6A 100gPanama - Janson Geisha Los Alpes Lot 407 WashedHacienda Barbara Geisha Washed Lot 40More from this producerGraciano Cruz20More from this farmLos Lajones Estate15 moreSame variety, exploredGesha2495Similar flavour profilejasmine, sweet lemon, apricot1806Same processWashed13025From the same originPanama1359More from this roasterArchers Coffee230 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1995 to 2070 maslRoastOmni
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability