panama coffee
by r ki coffee lab · richmond, canada
you'll taste jasmine before floral. this is panama-ponderosa geisha washed lot b yeast, an anaerobic panama from r ki coffee lab.
it has jasmine and broader floral aromatics alongside honey and honeycomb sweetness. the flavor profile leans delicate and fragrant rather than fruity or heavy.
it is a geisha varietal grown in panama and processed anaerobically by r ki coffee lab. the anaerobic process involves fermenting the coffee in a low-oxygen environment, which contributes to its pronounced floral and sweet character.
pour-over is a practical choice because it preserves the jasmine and floral notes without muddying the delicate sweetness. keep water temperature moderate, around 90-93°c, to avoid overextracting the more fragile aromatic compounds.
richmond's specialty coffee scene has quietly grown into something worth paying attention to, shaped in part by the city's dense, food-serious culture and its proximity to vancouver without being beholden to it. r ki coffee lab sits on lansdowne road, in a stretch of richmond that runs busy and practical rather than precious, and that context matters. this isn't a place trying to aestheticize the neighborhood around it. what you get here is roasting and brewing taken seriously by people who've built a local reputation on consistency rather than noise. the standing it holds in richmond didn't come from foot traffic alone. if you're in the area mid-morning, the filter coffee is where to start.
all coffee from r ki coffee labrichmond, canada
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