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panama coffee

Lerida Washed Geisha Lot 5 100g

by rosso coffee roasters - ramsay · calgary, canada

you'll taste lemon before grapefruit. this is lerida washed geisha lot 5 100g, a honey panama from rosso coffee roasters - ramsay.

lemongrapefruitcitrus zesttropical fruitwineyjasminefloralhoneyhoneycomb

the bean

origin
panama
region
boquete
process
honey
status
in stock
lerida washed geisha lot 5 is a 100g specialty lot from boquete, panama, roasted by rosso coffee roasters ramsay. despite the name referencing 'washed geisha', this coffee is processed using the honey method, which leaves some fruit mucilage on the bean during drying and contributes to its pronounced sweetness and body. expect lemon, grapefruit, and citrus zest alongside tropical fruit, jasmine, and floral notes, with a winey finish backed by honey and honeycomb sweetness. to highlight the floral and citrus clarity, brew it as filter, pour-over, or aeropress using water around 90-93°c with a medium-fine grind.

common questions

What does Lerida Washed Geisha Lot 5 100g taste like?

it delivers lemon, grapefruit, and citrus zest up front, with tropical fruit, jasmine, and floral notes running through, and a winey, honey, honeycomb sweetness in the finish.

How is Lerida Washed Geisha Lot 5 100g grown and processed?

it is a geisha variety sourced from the boquete region of panama and processed using the honey method, where some fruit mucilage is retained on the bean during drying.

How should I brew Lerida Washed Geisha Lot 5 100g?

a filter or pour-over setup works well for this coffee, as it allows the floral, citrus, and fruit characteristics to come through clearly without being muted by pressure-based brewing.

about rosso coffee roasters - ramsay

rosso coffee roasters sits on 24th avenue southeast, and the 508 google reviewers who gave it a 4.6-star rating aren't wrong about this place. there's something different happening here. maybe it's the way they approach each batch with the kind of attention that chains simply can't replicate when they're grinding through thousands of pounds daily. the smell hits you first, that deep, toasted warmth that only comes from beans roasted in small batches by people who actually care about the outcome. regulars don't just come for caffeine. they come because someone here understands that good coffee isn't a commodity, it's a conversation between roaster and bean, then between cup and drinker. in a city full of corporate coffee, rosso feels like what independent roasting should be: focused, intentional, and unapologetically committed to doing one thing really well.

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