.png)
Brewing Tips
Coffee processing refers to the way that a seed is removed from a coffee cherry. Like any other pitted fruit, coffee cherries have a seed, the pulp, the mucilage around the seed, and a protective skin. There are various methods to remove the seed from that cherry, and these methods affect the seed's flavor as it gets roasted and turned into a coffee bean.
Candela
Natural Process
[Costumers Favorite]
Making the best Panama Natural Process Coffee requires a brewing method that enhances its fruity, sweet, and complex characteristics. Natural process coffees typically have vibrant acidity, deep fruit notes, and a fuller body, so choosing the right method and technique is key.
☕ Pour-Over (Best for Clarity & Complexity – Recommended)
Why? Enhances the coffee’s natural sweetness, floral notes, and juicy acidity.
How:
-
Brewing device: V60, Kalita Wave, or Chemex.
-
Grind size: Medium (similar to sea salt).
-
Water temperature: 195–205°F (90–96°C).
-
Coffee-to-water ratio: 1:16 (e.g., 15g coffee to 240g water).
-
Brew time: 2.5–3.5 minutes.
-
Steps:
-
Bloom the coffee (pour ~50g of water and let it sit for 30–45 seconds).
-
Slowly pour the remaining water in small, circular motions.
-
Let the coffee drain completely and enjoy!
-
✅ Tip: A slower pour helps extract more of the coffee’s sweet and fruity notes.
Tres Cosechas
Washed Process
[most common in the market]
The best way to prepare a Panama specialty washed coffee depends on how you want to experience its flavor, but generally, a pour-over method is ideal for showcasing its clean, bright, and complex profile.
Its full body makes delicious lates, cafe con leche, cortado, Americano, etc.
Pro Tips for the Best Experience:
✅ Use filtered water to avoid flavor contamination.
✅ Grind fresh just before brewing.
✅ No milk or sugar—washed Panama coffee shines best on its own.
✅ Experiment with different ratios to match your taste preference.
Want a clean and bright cup? Go with pour-over. Prefer a heavier body? Try French press. For intensity and complexity, opt for espresso.
GEISHA
[Natural or Washed]
Panama Geisha coffee is best prepared using brewing methods that highlight its delicate and complex flavor profile. Here are the best ways to brew it:
1. Pour-Over (Recommended)
-
Why? This method enhances Geisha’s floral and fruity notes, producing a clean, tea-like body.
-
How:
-
Use a V60, Kalita Wave, or Chemex.
-
Grind coffee to a medium-fine consistency (similar to sea salt).
-
Use a 1:16 coffee-to-water ratio (e.g., 15g coffee to 240g water).
-
Heat water to 195–205°F (90–96°C).
-
Bloom the coffee with a small amount of water for 30–45 seconds, then continue pouring slowly in circles.
-
Total brew time: 2.5–3.5 minutes.
-
2. French Press (For a Richer Body)
-
Why? Preserves oils and enhances mouthfeel while still showcasing flavors.
-
How:
-
Use a coarse grind.
-
Use a 1:15 ratio (e.g., 20g coffee to 300g water).
-
Pour 195–205°F (90–96°C) water over the coffee, stir, and steep for 4 minutes.
-
Press gently and pour immediately.
-
3. Cold Brew (For a Refreshing Twist)
-
Why? Brings out fruity and floral notes with a smooth, less acidic profile.
-
How:
-
Use a coarse grind.
-
Mix coffee and cold, filtered water at a 1:10 ratio (e.g., 50g coffee to 500g water).
-
Steep in the fridge for 12–16 hours.
-
Strain and serve over ice.
-
4. Espresso (For Intensity and Complexity)
-
Why? Condenses Geisha’s floral and citrus notes into a rich, syrupy shot.
-
How:
-
Use a fine grind.
-
Use 18-20g coffee for a double shot.
-
Brew at 195–200°F (90–93°C) for 25–30 seconds.
-
Adjust grind size and pressure to balance sweetness and acidity.
-
Final Tips:
-
Use filtered water to avoid altering the coffee’s flavor.
-
No sugar or milk—Geisha coffee’s natural sweetness and complexity shine best on their own.
-
Drink fresh! Grind right before brewing for optimal flavor.
If you want a bright, clean cup, go with pour-over. If you like a heavier body, try French press. For a bold experience, espresso works well.