Panama, Supernova Geisha
Single Origin
Panama
Supernova Geisha
Tropical Candy
Herbaceous
Cacao
This coffee is out of this world delicious. Ricardo Koyner of Finca las Brujas has done a fantastic job of processing this fruit bomb of a Geisha. After harvest, the beans are placed in a sealed tank, inoculated with yeast at 16°C and left for five days to ferment without oxygen. This anaerobic process creates a unique environment for acids and flavours to develop within the green bean. After this five day period, they're removed for drying on a shaded African bed for around 15 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.
THIS COFFEE COLOUR IS

Purple
Sweetness & Flavour

A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits
Single Origin

Panama
Supernova Geisha

Tropical Candy
Herbaceous
Cacao
Whole Bean
Whole Bean
French Press
Pour Over
Filter Machine
Chemex
Aeropress
200gm
Filter
Regular price 150.00 AED
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COFFEE BY COLOUR

Colour can intuitively communicate
how coffee tastes.

At THREE we communicate how our coffees taste through colour. We have grouped all of the
coffees we offer into three different colour groups, based on their sensory characteristics. This
makes it easy for you to find coffees you like.